Category:Black pasta Recipes

Black Pasta in a Pink Gorgonzola Sauce''' '''

'''Ingredients  Directions '''
 * 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

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.