Black Pasta in a Pink Gorgonzola Sauce Recipe

Bring 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 salt and pepper. Add pasta and toss to coat evenly. Cook until pasta is heated through. Transfer to serving dish and garnish with parmesan and basil.