Squid Ink Pasta in Pink Gorgonzola Sauce
Ravi Gupta
ingredients
- 4 ounces black squid ink pasta
- 1 tablespoon extra virgin olive oil
- 1 green onion minced
- 1 cloves garlic, minced
- 4 tablespoons cup white wine
- 4 tablesspoons cup chicken stock
- 3 ounces Gorgonzola cheese, crumbled
- 2 ounce tomato paste
- 1 tablespoons half-and-half cream
- salt and freshly ground black pepper
- 2 tablespoons cup grated Parmesan cheese
- 3 leaves fresh basil, cut into thin strips
directions
- 1
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
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; 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.
Source: Ravi Gupta
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