1/2 cup Pecorino Romano Cheese (grated on micro plane)
1 Lemon (zested and Juiced)
Freshly Cracked Black Pepper to taste
Prep Time: 25min | Cook Time: 30min
Potato Tagliatelle with Chilies, Broccoli Rabe and Italian Sausage
Using a vegetable sheeter spin the potatoes (skin on) on the device following the manufacturer’s instructions. Stack the sheets on top of one another and slice them lengthwise with a sharp knife into 1/2 inch noodles. The potato noodles can be held in water until they are ready for use.
Begin by sautéing the sausage, and blanching the broccoli rabe. Cool all the ingredients and hold them separately until you are ready to assemble the dish.
To assemble the dish, bring a gallon of water to a rolling boil with 3 tablespoons of salt added. When the water is boiling add the potato noodles to the water. Cook the noodles for 10-12 minutes or until the potatoes are tender but not falling apart. To achieve this taste the noodles as they cook and take them until they are just past al dente.
While the noodles are cooking, heat the olive oil in a heavy-bottomed nonstick pan over medium-high heat. Add the sliced garlic and chopped onion and sauté for 1-2 minutes or until the garlic is aromatic and the onions are translucent.
Add the cooked sausage, and broccoli rabe sauté until the vegetables and sausage are heated through.
When the noodles are done, add them to the sausage and broccoli rabe. Add the pecorino cheese, lemon zest, and lemon juice.
Transfer the potato pasta to a serving platter and garnish with more cheese if desired, and freshly cracked black pepper.
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