Black Pasta in a Pink Gorgonzola Sauce

Ingredients

• 1 cup chicken stock see 
• 0.3 cup olive oil extra virgin 
• 6 leaves basil fresh cut into thin strips
• 5 cloves garlic minced
• 8 ounces gorgonzola cheese crumbled
• 0.3 cup half-and-half cream 
• 0.3 cup parmesan cheese grated
• 2.5 ounce pancetta diced
• 6 servings salt and pepper black freshly ground to taste
• 3  shallots minced
• 16 ounce squid ink black
• 6 ounce tomato paste canned
• 1 cup white wine 

Equipment

• frying pan
• pot

Directions

1. Bring a large pot of lightly salted water to a boil.
2. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Heat oil in a large heavy skillet over medium heat.
4. Saute shallots and garlic until lightly golden.
5. Pour in wine and chicken stock. Bring to a boil, and stir in gorgonzola.
6. 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.
7. Add pasta, and toss to coat evenly. Cook until pasta is heated through.
8. Transfer to serving dish, and garnish with parmesan and basil.