With a delicate creamy base, this tagliatelle delivers comfort in every bite. From seared pork sausage to slightly bitter kale and herbaceous sweet pesto, savor every bite of this balanced and healthful tagliatelle.
TAGLIATELLE, SAUSAGE, KALE AND FENNEL PESTO PASTA
▢ 2 Tagliatelle nests
▢ 2 tbsp extra virgin olive oil
▢ 1/2 white onion, minced
▢ 1 clove garlic, minced
▢ 1/2 lb Italian sausage
▢ Pinch Sicilian Chili Flakes
▢ 1/4 cup white wine
▢ 1/4 cup heavy cream (optional)
▢ 1 cup shredded kale
▢ 2 tbsp Fennel Almond Pesto
▢ Freshly grated Parmigiano-Reggiano
▢ Salt & pepper to taste
- Bring a large pan over medium heat with 2 tbsp olive oil. Sauté the onion in olive oil with a sprinkle of salt and pepper until translucent, roughly 5 minutes. Add the sausage and sauté until browned, roughly 5 minutes.
- Add the garlic and a pinch of chili pepper, sauté for 1 minute, and deglaze with white wine. Add the heavy cream if using, and lower the heat to a gentle simmer. Bring a large pot of water to a boil and salt well.
- Cook the tagliatelle until al dente, roughly 9-12 minutes. Drain and add to the sauce with 2 tbsp of almond pesto and the shredded kale. Stir until the kale has wilted and the pesto is fully incorporated.
- Stir in freshly grated Parmigiano-Reggiano, and season with salt and pepper if needed.