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 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.
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.