Epicurean Diva | Squid Ink Pasta With Pink Cream Sauce
Savor squid ink pasta with a pink cream sauce made from white wine, chicken stock, and gorgonzola. A touch of pancetta and fresh basil top it off. Perfect for pasta lovers!
Ingredients
- 1 lb. (16 oz.) package black squid ink pasta
- 1 cup dry white wine
- 1 cup reduced sodium chicken stock
- ¼ cup extra-virgin olive oil
- ¼ cup heavy cream
- 4 cloves “minced” garlic
- 3 “minced” shallots
- 1 can “diced” tomatoes
- 5 slices “cooked” pancetta
- 8 oz. “crumbled” gorgonzola cheese
- Fresh ground pepper and salt (to taste)
- Fresh basil for garnish
- Fresh shaved Parmesan Reggiano cheese for garnish
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