Squid Ink Gorgonzola Pasta

    Squid Ink Gorgonzola Pasta

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    26 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.

    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.

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