Stinging Nettle Tagliatelle With Hot Sausage, Kale And Pecorino Recipe
Servings: 4
Ingredients
- 1 x recipe Green Pasta see * Note
- 8 ounce Spicy Italian sausage with fennel seeds cut into 1/4" pcs
- 4 c. Finely-minced kale - (abt 1/2 lb)
- 1/2 c. Chicken stock
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. Freshly-grated Pecorino cheese
Directions
- Heat 6 qts water to boiling in a spaghetti pot and add in 2 Tbsp. salt.
- In a 10-inch to 12-inch saute/fry pan, cook sausage over low heat till fat begins to render, about 6 min. Turn heat up to medium and cook till most of fat from sausage has rendered out and sausage is golden brown-brown. Add in kale and chicken stock and cook till very soft, about 2 to 3 min. Season with salt and pepper and remove from heat.
- Drop pasta into boiling water and cook till tender (about 1 minute). Drain pasta and toss into saute/fry pan with kale and sausage. Cook over high heat till coated, about 1 minute. Add in grated cheese and toss to mix. Pour into heated serving bowl and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 4 servings | |
| Calories 219 | |
| Calories from Fat 163 | 74% |
| Total Fat 18.08g | 23% |
| Saturated Fat 6.44g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 479mg | 20% |
| Potassium 350mg | 10% |
| Total Carbs 4.58g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.0g | 0% |
| Protein 9.72g | 16% |
