Jan 08, 2017
Chorizo Rapini Tagliatelle
- 1 package Cappello’s Lasagna Sheets
- 4 ounces Hard Spanish Chorizo, thinly sliced
- 1 cup rapini, roughly chopped
- 1/2 large yellow onion, diced
- 6 to 7 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon fresh thyme
- 1 teaspoon Flavor God Cajun Lover’s Seasoning
- Kasandrinos Extra Virgin Olive Oil
- ½ cup Grated Aged Manchego Cheese (1 Year) (Optional)
- On a silicone mat, lay out the lasagna sheets and use the tagliatelle roller to create your tagliatelle pasta. Make sure everything is very dry to prevent sticking. Cook pasta to al dente. Toss in olive oil and cover directly with plastic wrap to keep it from drying out.
- In a skillet over medium heat, roast the bay leaf in a dry pan for a minute or so. Add EVOO and let it cook for a few minutes until the flavor of the bay leaf is infused with the oil. Remove the bay leaves.
- Turn the heat up to medium-high. Add onions and garlic to the pan and saute until the onions are slightly caramelized.
- Turn the heat down to medium. Add chorizo to the pan and let the fat render slightly. The Chorizo will get crispy, which adds a great texture to the Chorizo Rapini Tagliatelle.
- Turn the heat back up, add in rapini to cook for a minute or so. You don’t want to overcook the rapini.
- Lastly, turn off the heat. Add in the previously prepared tagliatelle and the rest of the ingredients. Toss until everything is thoroughly combined. The sweetness of the manchego really helps round out the flavors of the dish as well as the added bonus of cheesy umami flavor. There you have it, my Paleo Chorizo Rapini Tagliatelle and until next time, eat up my friends!