
18 Apr Squid Ink Pasta With Pink Cream Sauce
Serves 4 to 6 1 lb. (16 oz.) package black squid ink pasta Cook Pancetta: Slice pancetta into small pieces. Over medium heat, pour 3 tablespoons of olive oil into a medium-large skillet. Stir the pancetta into the skillet and sauté it until slightly brown (approximately 4 minutes). Remove the skillet from the heat, and place the pancetta between paper towels on a plate; allow it to cool and pat off the excess oil. Cook Pasta: Over high heat, bring a large pot of salted (just a pinch) water to a boil. Add the pasta and cook until firm or al dente. During the cooking (8 to 10 minutes), stir regularly. Drain the pasta in a colander and place it back in the pot. While the pasta is cooking, heat the olive oil in the skillet over medium heat. Add the garlic and shallots for 3 minutes or until tender (but not brown). Add the wine and chicken stock before bringing the liquid to a boil for 30 seconds. Reduce the heat, and stir in the tomatoes, gorgonzola, and cream. Now, add the pancetta, salt, and pepper. Cover the skillet, and simmer for 5 to 6 minutes. Pour the sauce into the pot and toss until evenly mixed. Plate the pasta and garnish with fresh shaved Parmesan Reggiano and fresh basil on top. Diva Tip: • Pasta comes in many shapes and sizes, so pick your favorite and enjoy. |