Squid Ink Gorgonzola Pasta

Squid Ink Gorgonzola Pasta

Be the 1st to save!

25 people made this

Squid ink pasta, if you can find it, makes for a beautifully dramatic presentation. Of course if you can't find it this recipe is great with any pasta.

Clyde Thomas

Serves: 6 

  • 500g black squid ink pasta
  • 1/4 cup extra virgin olive oil
  • 3 eschallots, minced
  • 5 cloves garlic, minced
  • 1 cup (250ml) white wine
  • 1 cup (250ml) chicken stock
  • 250g Gorgonzola cheese, crumbled
  • 190g tomato paste
  • 5 slices prosciutto, diced
  • 1/4 cup full cream milk
  • salt and freshly ground black pepper to taste
  • 1/4 cup grated Parmesan cheese
  • 6 leaves fresh basil, cut into thin strips

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  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 frypan over medium heat. Saute eschallots 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 milk, reduce heat and simmer 5 minutes.
  3. 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.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate

Browse Recipes