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Milk Street Recipe
Milk Street Bowtie Pasta with Potatoes, Gorgonzola and Fried Sage

Pasta with Potatoes, Gorgonzola and Fried Sage

40 minutes

Free

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.

12 ounces small red or fingerling potatoes, cut into ½-inch pieces
Kosher salt and ground black pepper
3 tablespoons extra-virgin olive oil
1/4 cup lightly packed fresh sage
2 tablespoons white balsamic vinegar
12 ounces gemelli or cavatappi pasta
3 tablespoons salted butter, cut into 3 pieces
3 tablespoons finely chopped fresh chives
3 ounces Gorgonzola cheese, crumbled (about ¾ cup)
Ingredients
  • 12

    ounces small red or fingerling potatoes, cut into ½-inch pieces

  • Kosher salt and ground black pepper

  • 3

    tablespoons extra-virgin olive oil

  • ¼

    cup lightly packed fresh sage

  • 2

    tablespoons white balsamic vinegar

  • 12

    ounces gemelli or cavatappi pasta

  • 3

    tablespoons salted butter, cut into 3 pieces

  • 3

    tablespoons finely chopped fresh chives

  • 3

    ounces Gorgonzola cheese, crumbled (about ¾ cup)

Directions
  1. 01
    In 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.
    See Demo
    09 26 18 Cpk 517
  2. 02
    While the pasta cooks, in a 12-inch skillet over medium-high, heat the oil until shimmering. Add the sage and cook, stirring, until fragrant and crisp, about 1 minute. Use a slotted spoon to transfer the sage to a paper towel–lined plate.  Return the skillet to medium-high and add the potatoes, then sprinkle with ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the potatoes are golden brown, 5 to 8 minutes. Remove from the heat, stir in the vinegar and set aside.
    See Demo
    09 26 18 Cpk 538
  3. 03
    When the pasta is ready, reserve 1 cup of the cooking water, then drain. Add the pasta to the skillet and set over medium-high. Add the butter and ¾ cup of the reserved cooking water; toss until the butter is melted and a creamy sauce has formed, about 3 minutes; if needed, add the remaining reserved cooking water 1 tablespoon at a time to reach the proper consistency. Taste and season with salt and pepper, then stir in the chives.  Transfer to a serving bowl, sprinkle with gorgonzola and crumble the sage over the top.
Tip: Don't peel the potatoes. Their skins add color to the dish. And don't overcook the potatoes; they should retain a satisfyingly toothsome texture.
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Pasta with Potatoes, Gorgonzola and Fried Sage

Get Ready to Cook

4

Servings

40 minutes

Tip

Don't peel the potatoes. Their skins add color to the dish. And don't overcook the potatoes; they should retain a satisfyingly toothsome texture.

Ingredients
  • 12

    ounces small red or fingerling potatoes, cut into ½-inch pieces

  • Kosher salt and ground black pepper

  • 3

    tablespoons extra-virgin olive oil

  • ¼

    cup lightly packed fresh sage

  • 2

    tablespoons white balsamic vinegar

  • 12

    ounces gemelli or cavatappi pasta

  • 3

    tablespoons salted butter, cut into 3 pieces

  • 3

    tablespoons finely chopped fresh chives

  • 3

    ounces Gorgonzola cheese, crumbled (about ¾ cup)

Step 1 of 3

Cook the pasta and potatoes

12
ounces small red or fingerling potatoes, cut into ½-inch pieces
12
ounces gemelli or cavatappi pasta
Kosher salt

In 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.

Step 2 of 3

Fry the sage

¼
cup lightly packed fresh sage
2
tablespoons white balsamic vinegar

While the pasta cooks, in a 12-inch skillet over medium-high, heat the oil until shimmering. Add the sage and cook, stirring, until fragrant and crisp, about 1 minute. Use a slotted spoon to transfer the sage to a paper towel–lined plate. 


Return the skillet to medium-high and add the potatoes, then sprinkle with ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the potatoes are golden brown, 5 to 8 minutes. Remove from the heat, stir in the vinegar and set aside.

Step 3 of 3

Toss the pasta

3
tablespoons salted butter, cut into 3 pieces
3
tablespoons finely chopped fresh chives
3
ounces Gorgonzola cheese, crumbled (about ¾ cup)

When the pasta is ready, reserve 1 cup of the cooking water, then drain. Add the pasta to the skillet and set over medium-high. Add the butter and ¾ cup of the reserved cooking water; toss until the butter is melted and a creamy sauce has formed, about 3 minutes; if needed, add the remaining reserved cooking water 1 tablespoon at a time to reach the proper consistency. Taste and season with salt and pepper, then stir in the chives. 


Transfer to a serving bowl, sprinkle with gorgonzola and crumble the sage over the top.

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