Try this Black ink pasta with creamy gorgonzola prosciutto sauce recipe, or contribute your own.
Suggest a better descriptionBring a large pot of lightly salted water to a boil. 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 slat and pepper. Add para, and toss to coat evenly. Cook until pasta is heated through. Transfer to serving dish, and garnish with parmesan and basil.
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Serving Size: 1 Serving (1646g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1472 | ||
Calories from Fat: 955 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 106.1g | 141 % | |
Saturated Fat 52.9g | 264 % | |
Monounsaturated Fat 41.8g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 212.2mg | 65 % | |
Sodium 3991.5mg | 138 % | |
Potassium 1803.8mg | 47 % | |
Total Carbohydrate 51.8g | 15 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 50.2g | ||
Protein 70.7g | 101 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1472
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