![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/pasta-with-potatoes-shallots-sage-and-gorgonzola/&media=https://blythesblog.com/wp-content/uploads/2018/10/fullsizeoutput_1fb1-1920x850.jpeg&description=This Pasta with Potatoes, Shallots, Sage, and Gorgonzola reminds me of a dish from the Northen Italian region of Liguria. The classic is a dish I made a while ago called <a href="https://wp.me/p4AeoP-3pv">Croxetti with Potatoes, Green Beans & Pesto</a>. It seems counter-intuitive to add potatoes to a pasta dish - starch on starch, but it does work. data-pin-do=)
Pasta with Potatoes, Shallots, Sage, and Gorgonzola
October 10, 2018
This Pasta with Potatoes, Shallots, Sage, and Gorgonzola reminds me of a dish from the Northen Italian region of Liguria. The classic is a dish I made a while ago called Croxetti with Potatoes, Green Beans & Pesto. It seems counter-intuitive to add potatoes to a pasta dish - starch on starch, but it does work.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 2 Servings
Directions
1In a small saucepan, cover the potatoes with cold water and bring to a boil. Cook until tender, about 5 minutes. Drain and set aside.
2At the same time, fill a stockpot with 6 quarts of water, cover and bring to a boil. Add 3½ 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 ¼ cup of the pasta water.
3Heat olive oil in a small skillet, add shallots, potatoes and sauté for about 5 minutes. Then add the sage and sauté until it’s crispy.
4Meanwhile, in a serving bowl large enough to hold the pasta, mash the Gorgonzola with the butter with the back of a spoon. Add the pasta and potato mixture, season with pepper and toss gently but thoroughly. Add 1 or 2 tablespoons of the pasta water if necessary. Serve immediately.
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