top of page

RECIPE: Chocolate Pasta with Chocolate Almond Sauce

RECIPE: Chocolate Pasta with Chocolate Almond Sauce

Pink Sands Original Recipe By: Nik


I may not have had the opportunity to travel to Italy, as yet, but a plane ticket cannot contain my desire to try new and exciting dishes. I saw a photo of Chocolate Pasta, some time ago, and I’ve been wanting to try it ever since. I didn’t see if on any restaurant menus, locally, so I decided to try my hand at it, and one day when I was strolling through the Graycliff Chocolate Shop, I finally found what I needed to make my Chocolate Pasta dreams come true.

I picked up a pack of Pappardelle’s Dark Chocolate Linguine, and hoped for the best. It was about $17 for one pack, but for a treat, I think it is more than worth it. I cook on feeling and not recipes (yeah, that doesn’t sound pretentious at all. lol) but that was how my aunt and mother always taught me. Love your food, and it will love you back. I also do not usually measure, so bear with me regarding exact measurements for the recipe.



I used approximately 1/8 of the pack of pasta. This turned out to be a generous portion for one person. I cooked it in lightly salted boiling water for about 8-10 minutes, as per the instructions on the package. If you are not certainly, take a small piece of pasta out of the pot and try it to check for your preferred tenderness level. (But, be careful!)



1/2 c. Unsweetened Vanilla Almond Milk

2T Condensed Milk

16 Ghirardelli Milk Chocolate Chips (these are my favorite but any brand will do) + a few more for garnish

Dash of Salt

Fresh Raspberries, Pecans and Slivered Almonds for garnish

A few flakes of Course Sea Salt (Optional)



I simmered the almond milk, chocolate, and condensed milk on low heat until the chocolate had melted. Add just a teensie but of salt to balance out the sweetness. Toss the cooked, drained, pasta into the sauce and allow to simmer for a minute more. This will thicken the sauce.

Plate and top with nuts, fruit, and chocolate.

I didn’t use sea salt on my first attempt, but feel free to add a few flakes as I think it would be the perfect addition to the yummy pasta.



Verdict: I was scared I was going to mess up my first attempt, but it turned out amazing! I was torn between adding just a little bit of butter, but I don’t think it needed it. This dish was extremely easy, and I will be making it time and time again.

Follow Us
  • Twitter Basic Black
  • Facebook Basic Black
  • Google+ Basic Black
Recent Posts
bottom of page