Squid Ink Pasta in Gorgonzola Sauce

Squid Ink Pasta in Gorgonzola Sauce


25 people made this

About this recipe: This is a stunning pasta dish that tastes just as good as it looks.

Clyde Thomas

Serves: 6 

  • 500g black squid ink pasta
  • 4 tablespoons extra virgin olive oil
  • 3 shallots, minced
  • 5 cloves garlic, minced
  • 225ml white wine
  • 225ml chicken stock
  • 225g Gorgonzola cheese, crumbled
  • 150g tomato puree
  • 5 slices prosciutto, diced
  • 4 tablespoons single cream
  • salt and freshly ground black pepper to taste
  • 4 tablespoons grated Parmesan cheese
  • 6 leaves fresh basil, cut into thin strips

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat oil in a large heavy frying pan over medium heat. Saute shallots and garlic until lightly golden. Pour in wine and chicken stock. Bring to the boil, and stir in Gorgonzola. Add tomato puree and prosciutto; bring to the boil. Stir in single cream, 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.

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