Stinging Nettle Tagliatelle with Hot Sausage

* Exported from MasterCook *

Stinging Nettle Tagliatelle with Hot Sausage

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces spicy Italian sausage with fennel seeds -- cut
1/4" piec
1/2 pound kale, finely chopped -- to yield 4C
1/2 cup chicken stock
1/2 cup freshly grated Pecorino cheese
Stinging Nettle Tagliatelle: See notes

Heat 6 quarts water to boiling in a spaghetti pot and add 2 tablespoons salt.

In a 10-inch to 12-inch saute; pan, cook sausage over low heat until fat begins
to render, about 6 minutes. Turn heat up to medium and cook until most of fat
from sausage has rendered out and sausage is golden brown. Add kale and chicken
stock and cook until very soft, about 2 to 3 minutes. Season with salt and
pepper and remove from heat.

Drop pasta into boiling water and cook until tender (about 1 minute). Drain
pasta and toss into sauté pan with kale and sausage. Cook over high heat
until coated, about 1 minute. Add grated cheese and toss to mix. Pour into
heated serving bowl and serve.

Yield: 4 servings



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NOTES : Green pasta recipe: substitute steamed nettles for steamed spinach, or
add
1/2 cup dried nettles and increase egg by 1