Stinging Nettle Tagliatelle with Hot Sausage, Kale and Pecorino
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Ingredients
| 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 | | Salt, to taste | | Freshly ground black pepper, to taste | | 1/2 cup | freshly grated pecorino cheese |
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Instructions
Substitute steamed nettles for steamed spinach, or add 1/2 cup dried nettles and increase eggs by 1. Heat 6 quarts water to boiling in a spaghetti pot and add 2 tablespoons salt. In a 10-inch to 12-inch sauté 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 saute 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.
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