Pasta with Potatoes, Gorgonzola and Fried Sage
- Makes4 servings
- Cook Time40 minutes
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.
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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