Black Pasta in a Pink Gorgonzola Sauce

Black Pasta in a Pink Gorgonzola Sauce

23

"This recipe is something I made up. I just like all the ingredients, so I threw them together and it is really good."

Ingredients

40 m {{adjustedServings}} servings 646 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 646 kcal
  • 32%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 68g
  • 22%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 1005 mg
  • 40%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

23
  1. 26 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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...

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!

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 i...