Recipes Spaghettini with Potatoes, Sage, and Gorgonzola 5.0 (6,201) Add your rating & review Plus: Pasta Recipes and Tips By George Germon George Germon The essential destination for paper-thin pizzas. Killeen and Germon's kingdom has grown, but it hasn't spread too thin. Food & Wine's Editorial Guidelines and Johanne Killeen Johanne Killeen The essential destination for paper-thin pizzas. Killeen and Germon's kingdom has grown, but it hasn't spread too thin. Food & Wine's Editorial Guidelines Updated on June 19, 2015 Print Rate It Share Share Tweet Pin Email Yield: 2 Ingredients 1/2 pound medium red potatoes, peeled and cut into 1/2 -inch dice Kosher salt 1/2 pound spaghettini Scant 1/4 cup crumbled Gorgonzola cheese (about 2 ounces) 3 tablespoons unsalted butter, cut into small pieces Scant 1 tablespoon finely chopped fresh sage Freshly ground pepper Directions 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. 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. Rate it Print