Ingredients
1 package Coronado Taste of Oils black and white bow tie pasta
1/4 cup Coronado Taste of Oils Garlic Olive Oil
3 shallots, mince
5 cloves garlic, minced
1 cup white wine
1 cup chicken stock
8 ounces Gorgonzola cheese, crumbled
1 (6 ounce) can tomato paste
5 (1/2 ounce) slices prosciutto, diced
1/4 cup half-and-half cream
salt and black pepper to taste
1/4 cup grated Parmesan cheese
6 leaves fresh basil, cut into thin strips
Directions:
Bring a large pot of lightly salted water to a boil.
Add Coronado Taste of Oils black and white bow tie pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat Coronado Taste of Oils Garlic Olive 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.
