Call me crazy, but I love a little potato with my pasta. Potato’s delicate, buttery flavor is not overwhelmed, but rather enhanced by the pasta—and also adds comforting substance to the dish. The trick is to keep the sauce light, or the else the potato will get lost in the mix.
2 tablespoons olive oil
2 tablespoons unsalted butter
1 potato, diced into 1/2-inch cubes
1/2 red onion, diced
Pinch red pepper flakes
Salt and pepper to taste
1 bunch broccoli, cut into florets
6 ounces radiatori or fusilli
Juice of 1/2 lemon
2 ounces gorgonzola, crumbled
Bring a large pot of salted water to boil. Meanwhile, in a large skillet, heat the oil and butter together over medium heat. Add the potato and cook, without turning, until golden brown on one side, about 3 minutes. Turn the potatoes with a spatula and cook 3 minutes. Add the onion and pepper flakes and season with salt and pepper. Cook, stirring occasionally, until potatoes are just tender and onion is translucent, about 4 more minutes.
Meanwhile, when the water comes to a boil, add the pasta and cook according to package directions. Add the broccoli florets to the pasta for the last 2 minutes of cooking time. Drain the pasta and broccoli, and add to the cooked potatoes and onions. Toss with the lemon juice and gorgonzola. Taste and adjust seasoning as desired.
Yields 2 entree servings