Saturday, February 10, 2007

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)

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

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.


Kristen said...

That looks really good! What movie did you watch?
I just got done watching Derailed. Not sure about that one... kind of creepy.

rachel said...

I have Derailed on my Netflix list. I watch Pirate's of the Caribbean 2. Can you believe I haven't seen it yet? I just kept watching other things. It was a nice night to make some yummy pasta and cuddle up on the couch with a fun movie.

jo said...

If you don't know what chittara is, you should have a look. It is this really cool device for making pasta that look slike a lute or the strings of a guitar. You rll the sheets of pastaover the strings and then 'pluck' or play the strings and little strands like spaghetti fall through.
It comes from the Abruzzo region of Italy and is prized because of the square sides this pasta has from being made on the Chitarra.