Stinging Nettle Tagliatelle With Hot Sausage And Kale
Description
This hearty dish combines handmade tagliatelle enriched with stinging nettles for an earthy, vibrant green hue and subtle mineral flavor. The fresh pasta is tossed with spicy fennel sausage and tender kale, creating a robust, satisfying meal. The combination of rich pork fats, bright greens, and chewy pasta makes this perfect for a cozy weeknight dinner or a rustic weekend feast. Its a comforting, home-style dish that highlights seasonal ingredients and simple, bold flavors.Ingredients
Directions
-
If using fresh nettles, blanch them briefly in boiling water for 1 minute, drain, squeeze out excess water, and chop finely. If using spinach, thaw and squeeze dry.
-
Make a mound of the flour on a large wooden cutting board and create a well in the center.
-
Add eggs, olive oil, and prepared greens (spinach or nettles) into the well.
-
Using a fork, beat the eggs and greens together, gradually incorporating flour from the inner rim of the well.
-
Continue mixing until half the flour is incorporated; the mixture may look messy initially.
-
Once a cohesive mass forms, begin kneading with your hands, using the palms of your hands primarily.
-
Knead for 3 minutes, dusting the board with flour as needed to prevent sticking.
-
Continue kneading for another 3 minutes until the dough is elastic and slightly sticky.
-
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
-
Roll out the dough thinly and cut into tagliatelle strips. Alternatively, use a pasta machine.
-
Bring 6 quarts of water to a boil in a large pot and add salt.
-
In a 10- to 12-inch saut pan, cook sausage over low heat for 6 minutes until fat begins to render.
-
Increase heat to medium and cook sausage until golden brown and most fat has rendered out.
-
Add chopped kale and chicken stock to the pan; cook until kale is very soft, about 2-3 minutes.
-
Season the sausage and kale mixture with salt and pepper, then remove from heat.
-
Drop fresh tagliatelle into the boiling water and cook for about 1 minute until tender.
-
Drain the pasta and immediately toss it into the saut pan with the sausage and kale.
-
Cook over high heat for 1 minute, tossing to coat the pasta evenly.
-
Add grated Pecorino cheese and toss thoroughly to mix.
-
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 portion of the recipe; these steps are essential for creating a light and tender pasta texture.
For a vegan variation, substitute egg whites or a commercial egg replacer for the eggs, and use vegetable stock instead of chicken stock. Omit the Pecorino cheese or use a vegan parmesan alternative.
Green pasta recipe variation: Substitute steamed nettles for the spinach, or add 1/2 cup dried nettles to the dough and increase the egg count by 1 to balance the moisture.
Store leftover pasta sauce with sausage and kale in an airtight container in the refrigerator for up to 3 days. Fresh pasta is best eaten immediately but can be stored in the fridge for 1-2 days.
