1 (16 ounce) package black squid ink pasta
1/4 cup extra virgin olive oil
3 shallots, minced
5 cloves garlic, minced
1 cup white wine
1 cup chicken stock
8 ounces Gorgonzola cheese, crumbled
1 (6 ounce) can tomato paste
5 (1/2 ounce) slices prosciutto, diced
1/4 cup half-and-half cream
salt and freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
6 leaves fresh basil, cut into thin strips
Bring a large pot of water to a boil. Don't salt it because the dish is pretty salty as is.Add pasta and cook for 8 to 10 minutes or until al dente; drain.
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.
Place pasta on dishes, spoon sauce over.
garnish with parmesan and basil.