By Josh Buckwald

November 2020

4 Servings


  • 3 large turnips (about 2 lbs), tops removed and cut into ½” pieces

  • 4 large russet potatoes (about 3 lbs), peeled and cut into ½” pieces

  • 2 leeks, washed and sliced thinly into half moons

  • 3 shallots, diced

  • 10 cloves garlic

  • ¼ cup grated parmigiano reggiano, plus more for serving

  • 1 tbs black peppercorns, whole

  • 1 bunch sage, chopped and stems removed

  • 1 cup white wine

  • 1 cup chicken stock (or vegetable stock to keep it vegetarian)

  • 4 tbs butter

  • 1 tbs extra virgin olive oil

  • Kosher salt to taste

  • ¾ lb of Fresh Orso Pasta (a really nice dried pasta will work too)


  • In a large pot add the butter and oil and melt over medium low heat. Add the sage and fry until crispy and dark green, about 3-5 minutes.

  • Add the leeks, shallots, and garlic. Season with a pinch of salt and sweat until soft and translucent, about 5-10 minutes.

  • Add the turnips and potatoes, as well as the wine and chicken stock. Bring to a simmer and cover the pot. Cook until the vegetables are extremely soft and can be smeared by pressing with a spoon, about 30-45 minutes.

  • Once everything is completely tender, remove the lid and reduce by half, about 10 minutes.

  • While the sauce is reducing, in a dry pan toast the peppercorns over low heat, shaking the pan to encourage even toasting.

  • When the room smells like toasted black pepper, remove the pan from the heat and let cool. Once cool, grind the peppercorns coarsely in a spice grinder. If you don’t have a spice grinder, you can also put them in a ziplock bag and crush them with a heavy pan. Set aside.

  • Once the sauce has finished reducing, remove the pot from heat. Using a potato masher or slotted spoon, coarsely crush the sauce, creating a rough, rustic texture. Set aside and keep warm.

  • Salt a large pot of pasta water like the ocean and bring to a boil.

  • Add the pasta to the water and cook until al dente, stirring occasionally to ensure even cooking. If using fresh pasta, this will only take about 2 minutes.

  • Transfer your pasta to the sauce with a splash of pasta water. Toss and mix together until everything is rich and creamy.

  • Add the parmesan and toasted black pepper. Taste for seasoning and top with more freshly grated parmesan.

  • Enjoy!