Spaghettini with Potatoes, Sage, and Gorgonzola

• 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

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.

red potatoes, kosher salt, spaghettini, gorgonzola cheese, unsalted butter, fresh sage, freshly ground pepper

Taken from www.foodandwine.com/recipes/spaghettini-with-potatoes-sage-and-gorgonzola (may not work)