Squid Ink Gorgonzola Pasta

    (27)
    40 minutes

    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.


    26 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (27)

    Reviews in English (23)

    by
    20

    Intriguing ingredients... Fashion-forward color combo... Urban-chic name: "Squid-Ink Pasta with Pink Gorgonzola Sauce." This recipe sets up high expectations immediately -- and the dish delivers deliciously. The hardest part about preparing this is finding squid-ink pasta, which of course, tastes nothing like squid. It's worth the effort, though -- sans black pasta, it's just Pasta with Pink Sauce. (A rich, full-bodied pink sauce, admittedly ... but the dish just won't present as dramatically as it can.) That said ... some people (like my dear, but daunted dad) simply will not accept unusually colored food, no matter how tasty. In that case, you might want to go the uncolored pasta route, and dress the plate up with, say, fan-shaped strawberry garnishes or a little unexpected something else. When I make this dish again, I might stir in some pine nuts for texture, but otherwise, wouldn't change a thing. And that includes the pasta color!  -  02 Oct 2004  (Review from Allrecipes USA and Canada)

    by
    16

    REALLY nice sauce. to fit my menu, I substituted shrimp and mushroom for the proscuitto and served over spinach fett. Rave reviews from everyone! Thank you for the creative recipe!  -  08 May 2006  (Review from Allrecipes USA and Canada)

    by
    14

    This was really tasty and very easy to make. I only changed three things. 1) I didn't have shallots so I used onion chopped very fine instead. 2) I used a sodium free chicken bouillion packet in a cup of water in replace of the chicken stock. 3)I only had a 5 oz package of gorgonzola cheese. But it was enough even though the recipe called for 8 ozs.  -  28 Dec 2007  (Review from Allrecipes USA and Canada)

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