Spaghettini with Potatoes, Sage, and Gorgonzola – a delicious recipe with red potatoes, Kosher salt, spaghettini, Gorgonzola cheese, unsalted butter, fresh sage. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
In a small saucepan, cover the potatoes with cold water and bring to a boil.
2
Cook until tender, about 5 minutes.
3
Drain and set aside.
4
At the same time, fill a stockpot with 6 quarts of water, cover and bring to a boil.
5
Add 3 1/2 tablespoons salt to the water and add the spaghettini.
6
Cover partially until the water just returns to a boil, then uncover, stir the pasta and cook until al dente.
7
Drain, reserving 1/4 cup of the pasta water.
8
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.
9
Add the spaghettini and potatoes, season with pepper and toss gently but thoroughly.
10
Add 1 or 2 tablespoons of the pasta water if necessary.
11
Serve immediately.
119
kcal
Calories
9
g
Fat
10
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 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), and more.
Yes, Spaghettini with Potatoes, Sage, and Gorgonzola falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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