*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!;)
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.
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.
SOOOO GOOD! It was a great change up in my menu. I used half and half instead of milk and used sundried tomatoes instead of tomato paste. The sauce was a bit too thin for me so I added about a half cup of ricotta cheese. I think that the amount of gorgonzola can be reduced some especially for those who have never eaten it before. the ricotta also helped cut some of the gorgonzola's sharpness. This was just such a great dish. I also used spinach fettuccine.
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