Stinging Nettle Tagliatelle with Hot Sausage
8 ounces spicy Italian sausage with fennel seeds -- cut 1/4" piec 1/2 pound kale, finely chopped -- to yield 4C 1/2 cup chicken stock 1/2 cup freshly grated Pecorino cheese Stingin...
Ingredients
- 8ouncespicy italian sausage with fennel seeds -- cut
- 1/4" piec
- 1/2poundkale, finely chopped -- to yield 4c
- 1/2cupchicken stock
- 1/2cupfreshly grated pecorino cheese
Directions
- 1
8 ounces spicy Italian sausage with fennel seeds -- cut 1/4" piec 1/2 pound kale, finely chopped -- to yield 4C 1/2 cup chicken stock 1/2 cu
- 2
In a 10-inch to 12-inch saute
- 3
pan, cook sausage over low heat until fat begins to render, about 6 minutes
- 4
Turn heat up to medium and cook until most of fat from sausage has rendered out and sausage is golden brown
- 5
Add kale and chicken stock and cook until very soft, about 2 to 3 minutes
- 6
Season with salt and pepper and remove from heat
- 7
Drop pasta into boiling water and cook until tender (about 1 minute)
- 8
Drain pasta and toss into sauté