Black Pasta in a Pink Gorgonzola Sauce recipe

6 servings

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

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.

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.