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Wok eggs, fried rice and hot Dry Noodles.
Milk Street Recipe
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.
4
Servings
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.
40 minutes
Ingredients
-
12
ounces small red or fingerling potatoes, cut into ½-inch pieces
-
Kosher salt and ground black pepper
Directions
Reviews
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