Spaghetti and Potatoes

Tonight was a movie night for me. I really needed some rest time after my hectic week. I was thinking about ordering a pizza, but that just seem right. I decided to check out On Top of Spaghetti to see if there was something simple I could throw together, and I found a whole bunch of options. I settled on Spaghetti alla Chitarra with Potatoes, Sage, and Gorgonzola since I had some sage leftover from the chicken I made the other night and some Gorgonzola left over from a different pasta I made from this same book.

Pasta and potatoes is something I have had before, but not with Italian seasonings. I've mixed noodles with potato curry a few times. I thought I came up with potatoes and pasta together! But this recipe is a new way for me and it is just as easy. The end result is a nice creamy pasta. The Gorgonzola is stronger in this pasta dish then the other recipe. I think the spinach in the other balanced it out. This one seemed to be missing something . . . maybe some pancetta. That would make it perfect!

Spaghetti alla Chitarra with Potatoes, Sage, and Gorgonzola (serves 6 or 8) Ingredients: 4 small Red Bliss potatoes (8 ounces total), peeled and cut inti 1/2 inch cubes 6 tablespoons unsalted butter, at room temperature 4 tablespoons (2 1/2 ounces) crumbled Gorgonzola 1 1/2 to 2 tablespoons finely minced fresh sage (do not substitute dried sage) 1 pound dried spaghetti alla chitarra or spaghettini 10 to 12 turns of a pepper mill

Instructions:
Bring a large pot of water to a boil for the pasta.

Combines the cubed potatoes and at least 6 quarts of water in a large pot. Bring to a rapid boil and cook the potatoes for 5 minutes.

Meanwhile, with a fork, mash the butter, Gorgonzola, and sage together in a serving bowl large enough to accommodate the cooked pasta. Set aside in a warm place.

After the potatoes have boiled 5 minutes, add a generous amount of salt to the boiling water and drop in the spaghetti. Cook at a full rolling boil until the pasta is al dente. Drain the pasta and potatoes in a colander, reserving about 1/2 cup of the cooking water.

Transfer the potato cubes and pasta to the serving bowl. Gently toss the Gorgonzola and butter. Grind the pepper over, add 1/4 cup of the pasta water, and toss again. Add more water if necessary. The sauce should be glossy, with the consistency of heavy cream. Serve immediately.