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Potato Tagliatelle with Broccoli Rabe and Chilies

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Print Recipe
Prep Method: BoiledPan Fried


Main Dish

Prep Time

25 Mins

Cook Time

30 Mins


Serves 8



Potato Tagliatelle with Chilies, Broccoli Rabe and Italian Sausage

  • 3 Yellow Potatoes (spun on Vegetable Sheeter, Thin Cutter, Sliced ½”)
  • 1 gallon Water
  • 3 Tablespoons Kosher Salt
  • 1/4 cup Extra Virgin Olive Oil
  • 1 clove Garlic Sliced Thin
  • 1/4 cup Yellow Onion, 1/8th inch dice
  • 1 pound Sweet Italian Sausage, Sautéed and Cooled
  • 2 cups Broccoli Rabe Chopped, Blanched, Shocked
  • 1/2 teaspoon Calabrian Chili Oil
  • 1/2 cup Pecorino Romano Cheese (grated on micro plane)
  • 1 Lemon (zested and Juiced)
  • Freshly Cracked Black Pepper to taste


Potato Tagliatelle with Chilies, Broccoli Rabe and Italian Sausage

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the cooked sausage, and broccoli rabe sauté until the vegetables and sausage are heated through.
  6. When the noodles are done, add them to the sausage and broccoli rabe. Add the pecorino cheese, lemon zest, and lemon juice.
  7. Transfer the potato pasta to a serving platter and garnish with more cheese if desired, and freshly cracked black pepper.


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