Pasta with Potatoes, Gorgonzola and Fried Sage | Christopher Kimball’s Milk Street

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Milk Street Recipe

Pasta with Potatoes, Gorgonzola and Fried Sage

40 minutes

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

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