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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.