It’s stinging nettle season in warm-winter climates, and this pasta with nettles and sausage recipe helps use them up quick. We’re always on the lookout for great ways to use nettles in meals since they are abundant this time of year.
We used plant-based sausage in this recipes to make it vegetarian. And if you don’t have farro pasta, any dried pasta shape will do.
Pasta with Nettles & Sausage
Ingredients
- 3 tablespoons olive oil
- 1 large onion, diced small (we used green onion tops to make it low FODMAP)
- Salt and pepper
- 1 pound hot Italian fennel sausage, casings removed (we used plant based sausage cut into half moons)
- 4 garlic cloves, minced (we used garlic oil later to make it low FODMAP)
- 1 tablespoon tomato paste
- 1 pound farro pasta (or another type of dried pasta)
- 1 pound rinsed nettle leaves (or other greens, like bok choy or mustard, roughly chopped)
- Ricotta salata cheese for grating (or Romano or Parmesan)
Method
Step 1: Bring a large pot of water to a boil
Step 2: Use a wide 12″ skillet to saute 1 large onion in olive oil with a little salt until softened. Then add 1 pound of chopped up sausage and cook about 5-6 minutes, until lightly browned. Add garlic and tomato paste and stir in to coat. Turn off the heat while you cook the pasta.
Step 3: When pasta is nearly cooked, reheat the onion/sausage mixture and add 1 pound of cleaned, destemmed nettles and 1/4 cup of pasta water. Stir to combine until the leaves are wilted. This should take about 2 minutes.
Step 4: Drain the pasta and add it to the skillet. Stir to combine and prepare bowls for serving. Sprinkle with grated cheese.
It’s simple and delicious! Try this recipe and our other favorite stinging nettle recipes here.
