Stinging Nettle Tagliatelle With Hot Sausage, Kale And Pe

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Servings: 4 Difficulty: Advanced
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Rustic handmade pasta with foraged nettles, spicy sausage, and tender kale.
Stinging Nettle Tagliatelle With Hot Sausage, Kale and Pe recipe image
Stinging Nettle Tagliatelle With Hot Sausage, Kale and Pe recipe image
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Stinging Nettle Tagliatelle With Hot Sausage, Kale And Pe

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 189.5

Description

This hearty dish combines the earthy, slightly peppery flavor of fresh stinging nettles with rich, spicy Italian sausage and tender kale. The handmade tagliatelle provides a perfect chewy texture that soaks up the savory sauce. It is a comforting, rustic meal that bridges the gap between garden-fresh simplicity and robust, satisfying flavors. Ideal for a cozy weeknight dinner or a weekend brunch, this recipe highlights seasonal ingredients. The combination of greens and meat creates a balanced plate that feels both indulgent and nourishing. Serve immediately while the pasta is hot and the cheese is melty for the best experience.

Ingredients

Directions

  1. Thaw frozen chopped spinach and squeeze out excess moisture until very dry.
  2. Prepare stinging nettles by steaming briefly or blanching, then chopping finely to yield about 1/2 cup for the dough (or use dried nettles as noted).
  3. Make a mound of 3 1/2 cups unbleached all-purpose flour on a wooden cutting board.
  4. Create a well in the center of the flour mound.
  5. Crack 4 large eggs into the well and add 1/2 teaspoon olive oil and the prepared nettle/spinach mixture.
  6. Using a fork, beat the eggs, oil, and greens together, gradually incorporating flour from the inner rim of the well.
  7. Continue mixing until half the flour is incorporated, keeping the well shape intact as you expand outward.
  8. Once the dough starts to come together, use your hands to mix in the remaining flour.
  9. Knead the dough with both hands, using the palms primarily, for 3 minutes until cohesive.
  10. Remove dough from the board, scrape up any crusty bits, and lightly flour the board again.
  11. Knead the dough for another 3 minutes until elastic and slightly sticky, dusting the board as needed.
  12. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
  13. While dough rests, heat 6 quarts of water to a boil in a large pot and add 2 tablespoons of salt.
  14. In a 10-12 inch saut&# 195;© pan, cook 8 oz fresh spicy Italian sausage (cut into 1/4-inch pieces) over low heat until fat begins to render, about 6 minutes.
  15. Increase heat to medium and cook sausage until golden brown and most fat has rendered out.
  16. Add 1/2 lb finely chopped kale and 1/2 cup chicken stock to the sausage.
  17. Cook until kale is very soft, about 2 to 3 minutes, then season with salt and pepper.
  18. Roll out the rested pasta dough and cut into tagliatelle strips.
  19. Drop fresh tagliatelle into the boiling water and cook until tender, about 1 minute.
  20. Drain the pasta and transfer it directly into the sauté pan with the sausage and kale.
  21. Toss over high heat for 1 minute to coat the pasta evenly with the sauce.
  22. Add 1/2 cup freshly grated Pecorino cheese and toss to mix.
  23. Serve immediately in heated bowls.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 189.5kcal
% Daily Value *
Total Fat 11.6g18%
Saturated Fat 3.3g17%
Cholesterol 373.0mg125%
Sodium 242.5mg11%
Total Carbohydrate 6.5g3%
Dietary Fiber 3.3g14%
Sugars 1.7g
Protein 17.4g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not skip the kneading or resting steps for the pasta dough; they are essential for achieving a light, tender texture.

For the pasta dough: You can substitute steamed nettles for steamed spinach, or add 1/2 cup dried nettles and increase the egg count by 1.

If using fresh nettles, ensure they are thoroughly cooked or blanched to remove the sting before adding to the dough.

For a vegan variation, omit the sausage and cheese, and use olive oil to sauté the kale and nettles.

Keywords: nettle, tagliatelle, sausage, kale, homemade pasta, italian sausage, spring greens, rustic dinner, handmade noodles, comfort food, vegetable pasta, spicy sausage, pecorino cheese, foraged ingredients, italian style, spring recipe, main course, hearty meal, fresh pasta, green vegetables
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