Stinging Nettle Tagliatelle with Hot Sausage
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
hot italian sausages
with fennel seeds, cut 1/4 inch pieces |
|
| ½ | pound |
kale
finely chopped |
|
| ½ | cup |
chicken broth
|
|
| ½ | cup |
pecorino cheese
freshly grated |
*
|
| 1 | x |
tagliatelle
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
hot italian sausages
with fennel seeds, cut 1/4 inch pieces |
|
| 226.8 | g |
kale
finely chopped |
|
| 118 | ml |
chicken broth
|
|
| 118 | ml |
pecorino cheese
freshly grated |
*
|
| 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.
