Rating: 5 stars
6204 Ratings
  • 5 star values: 6204
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 6,204 Ratings
October 1996

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Recipe Summary test

Yield:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, cover the potatoes with cold water and bring to a boil. Cook until tender, about 5 minutes. Drain and set aside.

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  • At the same time, fill a stockpot with 6 quarts of water, cover and bring to a boil. Add 3 1/2 tablespoons salt to the water and add the spaghettini. Cover partially until the water just returns to a boil, then uncover, stir the pasta and cook until al dente. Drain, reserving 1/4 cup of the pasta water.

  • Meanwhile, in a serving bowl large enough to hold the spaghettini, mash the Gorgonzola with the butter and sage with the back of a spoon. Add the spaghettini and potatoes, season with pepper and toss gently but thoroughly. Add 1 or 2 tablespoons of the pasta water if necessary. Serve immediately.

Suggested Pairing

This dish would work with a Grumello, Inferno or Sassella from a Valtellina producer.

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