Black Pasta in a Pink Gorgonzola Sauce |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe is something I made up. I just like all the ingredients, so I threw them together and it is really good. Ingredients:
1 (16 ounce) package black squid ink pasta |
1/4 cup extra virgin olive oil |
3 shallots, minced |
5 cloves garlic, minced |
1 cup white wine |
1 cup chicken stock |
8 ounces gorgonzola cheese, crumbled |
1 (6 ounce) can tomato paste |
5 (1/2 ounce) slices prosciutto, diced |
1/4 cup half-and-half cream |
salt and freshly ground black pepper to taste |
1/4 cup grated parmesan cheese |
6 leaves fresh basil, cut into thin strips |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a large heavy skillet over medium heat. Saute shallots and garlic until lightly golden. Pour in wine and chicken stock. Bring to a boil, and stir in gorgonzola. Add tomato paste and prosciutto; bring to a boil. Stir in half-and-half, reduce heat, and simmer 5 minutes. Season to taste with salt and pepper. Add pasta, and toss to coat evenly. Cook until pasta is heated through. Transfer to serving dish, and garnish with parmesan and basil.
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