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Stinging Nettle Tagliatelle with Hot Sausage

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

20 min

Ready

40 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
8 ounces hot italian sausages
with fennel seeds, cut 1/4 inch pieces
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½ pound kale
finely chopped
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½ cup chicken broth
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½ cup pecorino cheese
freshly grated
* Camera
1 x tagliatelle
*

Ingredients

Amount Measure Ingredient Features
8 ounces hot italian sausages
with fennel seeds, cut 1/4 inch pieces
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226.8 g kale
finely chopped
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118 ml chicken broth
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118 ml pecorino cheese
freshly grated
* Camera
1 x tagliatelle
*

Directions

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 sautandamp;eacute; 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 23163% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 743mg 31%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 27g
Vitamin A 175% Vitamin C 114%
Calcium 9% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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