Stinging Nettle Tagliatelle with Hot Sausage, Kale and Pecorino – a delicious recipe with sausage, kale, chicken stock, Salt, Freshly ground black pepper, freshly grated pecorino cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Substitute steamed nettles for steamed spinach, or add 1/2 cup dried nettles and increase eggs by 1.
2
Heat 6 quarts water to boiling in a spaghetti pot and add 2 tablespoons salt.
3
In a 10-inch to 12-inch saute pan, cook sausage over low heat until fat begins to render, about 6 minutes.
4
Turn heat up to medium and cook until most of fat from sausage has rendered out and sausage is golden brown.
5
Add kale and chicken stock and cook until very soft, about 2 to 3 minutes.
6
Season with salt and pepper and remove from heat.
7
Drop pasta into boiling water and cook until tender about 1 minute.
8
Drain pasta and toss into saute pan with kale and sausage.
9
Cook over high heat until coated, about 1 minute.
10
Add grated cheese and toss to mix.
11
Pour into heated serving bowl and serve.
232
kcal
Calories
7
g
Fat
25
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 recipe Green Pasta, 8 oz. spicy Italian sausage with fennel seeds, cut into 1/4-inch pieces, 4 cups finely chopped kale, 1/2 cup chicken stock, and more.
Yes, Stinging Nettle Tagliatelle with Hot Sausage, Kale and Pecorino falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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