Instructions: This recipe is based on a draft version from "Midnight Spaghetti" a soon-to-be-released book by Johanne Killeen and George Germon. Pasta and potatoes may seem unusual, but the two are combined in several variations in Tuscany. (I did not have any potatoes the other night and made this without them. It may not have been authentic Tuscan, but it was delicious anyway.)

2 small red potatoes, peeled and cut into 1/2 inch cubes 3 tablespoons butter, cut into small dice 2 tablespoons crumbled gorgonzola cheese (about 1 1/4 ounces)

1 tablespoon finely chopped fresh sage leaves (do not use dried)

Kosher salt
8 ounces imported dried spaghetti alla chitarra (long, thin strips)

5 to 6 turns of the pepper mill

Bring potatoes to boil in large pot of water (at least 6 quarts). Cook 5 minutes.

In serving bowl large enough to hold pasta, mash butter, gorgonzola and sage with fork.

After potatoes have boiled 5 minutes, add 3 1/2 tablespoons kosher salt to water and drop in spaghetti. Keep at full rolling boil until pasta is tender but firm, about 5 to 6 minutes. (I stir for first 45 seconds to ensure pasta does not stick together.) Drain pasta and potatoes in colander, saving about1/2 cup cooking water.

Add pasta and potatoes to butter-cheese mixture and gently toss. Grind pepper over pasta, add a few tablespoons cooking water and toss again. Sauce should be glossy with consistency of heavy cream. Add more water, if needed. Serve immediately.

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