Black Pasta in a Pink Gorgonzola Sauce Recipe - Allrecipes.com
Black Pasta in a Pink Gorgonzola Sauce Recipe
  • READY IN 40 mins

Black Pasta in a Pink Gorgonzola Sauce

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 30 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 02, 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! ;)

 
Most Helpful Critical Review
Oct 01, 2007

I have to say i did not enjoy this recipe very much, i followed it exactly, but I thought it had a bitter after taste. It might be just me, my husband thought it was ok.

 

25 Ratings

May 08, 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!

 
Dec 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.

 
Aug 23, 2010

We enjoyed this very much. I followed the directions exactly and didn't change anything. I would say do not salt the water because it is a salty dish as is. Definitely will make this again!

 
Sep 28, 2009

Thought this was a great recipe and a nice change to my normal pasta routine. Since I live in France, most of these ingredients were very easy to find, so I did not have some of the same problems as other users. My only negative remark was the prosciutto. Next time I will add it towards the end as I felt like it was over cooked.

 
Feb 23, 2006

Black squid ink pasta can be found at Pasta and Company in Seattle area.

 
Oct 17, 2003

AWESOME!!! I love the colors, and the taste is phenominal. I omitted the tomato paste, and used sundried tomatoes instead. Definitely a keeper!!

 

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Nutrition

  • Calories
  • 646 kcal
  • 32%
  • Carbohydrates
  • 68 g
  • 22%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 27.3 g
  • 42%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 23.8 g
  • 48%
  • Sodium
  • 1005 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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