Squid Ink Pasta in Gorgonzola Sauce

    40 min

    This is a stunning pasta dish that tastes just as good as it looks.

    28 people made this

    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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    Reviews in English (24)


    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 US | Canada)


    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 US | Canada)


    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 US | Canada)