*  Exported from  MasterCook  *
                Stinging Nettle Tagliatelle with Hot Sausage
 Recipe By     : Molto Mario
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
       8      ounces	   spicy Italian sausage with fennel seeds -- cut 1/4
      1/2  pound         kale, finely chopped -- to yield 4C
      1/2  cup           chicken stock
      1/2  cup           freshly grated Pecorino cheese
                         Stinging Nettle Tagliatelle: See notes
 Heat 6 quarts water to boiling in a spaghetti pot and add 2 tablespoons salt.
 In a 10-inch to 12-inch saute; 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 sauté 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.
 Yield: 4 servings
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 NOTES : Green pasta recipe: substitute steamed nettles for steamed spinach, or
        1/2 cup dried nettles and increase egg by 1