About this recipe:This is a stunning pasta dish that tastes just as good as it looks.
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
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Method Prep:10min › Cook:30min › Ready in:40min
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.
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.