Search thousands of recipes reviewed by home cooks like you.

Black Pasta in a Pink Gorgonzola Sauce

Black Pasta in a Pink Gorgonzola Sauce

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Clyde Thomas

Clyde Thomas

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

BRYN
19

BRYN

10/2/2004

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! ;)

LUCKYKEL
16

LUCKYKEL

5/8/2006

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!

Meghan
14

Meghan

12/28/2007

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.

Similar recipes