Squid Ink Pasta With Pink Cream Sauce

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

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.