Pasta with Potatoes, Gorgonzola and Fried Sage
Gemelli and cavatappi are short, twisty pastas that combine nicely with crumbles of cheese and chunks of potato. We liked Gorgonzola, but any creamy blue cheese will work. The sauce tends to thicken if the pasta stands for more than a few minutes before serving; if needed, add more cooking water to thin the consistency.
ounces small red or fingerling potatoes, cut into ½-inch pieces
Kosher salt and ground black pepper
01In a large pot, combine the potatoes, 2 quarts water and 2 tablespoons salt. Bring to a boil over high and cook, stirring occasionally, until just tender, 3 to 5 minutes. Using a slotted spoon, transfer the potatoes to a colander. Return the water to a boil, then add the pasta and cook, stirring occasionally, until al dente.
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