Equipment
Ingredients
Pasta and Greens
- 200 g stinging nettles, fresh, raw
- 340 g farro pasta, dry
Sausage and Aromatics
- 350 g mild italian sausage, casings removed
- 15 ml extra virgin olive oil
- 3 garlic, minced
- 1 g red pepper flakes
- 60 ml dry white wine, room temperature
- kosher salt
Finishing
- 50 g ricotta salata, grated
Nutrition (per serving)
Method
Wearing thick rubber gloves, carefully transfer the raw stinging nettles into a large pot of boiling water. Blanch for 2 minutes to completely neutralize the stinging formic acid. Use tongs to remove the nettles, shock them under cold running water, squeeze out all excess moisture thoroughly, and chop them roughly. Set aside.
Bring a large pot of water to a vigorous boil at 100°C/212°F. Season heavily with kosher salt, then add the dry farro pasta. Cook until al dente according to the package directions, usually about 10 minutes. Before draining, reserve at least 250ml of the starchy pasta water.
While the pasta boils, heat the extra virgin olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it apart with a wooden spoon into bite-sized chunks. Cook until deeply browned and the meat reaches a safe internal temperature of 74°C/165°F.
Reduce the heat to medium. Stir the minced garlic and red pepper flakes into the browned sausage, cooking constantly for about 1 minute until highly fragrant.
Pour the dry white wine into the skillet. Use the wooden spoon to scrape up any browned fond from the bottom of the pan. Let the liquid bubble and reduce by half.
Add the drained farro pasta and the chopped blanched nettles into the skillet with the sausage mixture. Pour in a generous splash of the reserved pasta water. Toss everything vigorously over medium heat until a glossy, emulsified sauce forms and coats the pasta completely.
Divide the hot pasta among warmed serving bowls. Finish each portion generously with the grated ricotta salata immediately before serving.
Chef's Notes
- Always exercise caution and wear thick rubber gloves when handling raw stinging nettles to prevent painful skin irritation. Once blanched, they are entirely safe and incredibly nutritious.
- Farro pasta brings a nutty, robust flavor profile that stands up perfectly to earthy greens and rich pork fat, making it structurally superior to standard white pasta for rustic dishes like this.
- Ricotta salata provides a salty, firm, and slightly milky contrast to the rich sausage. If it is unavailable, a young Pecorino Romano or even crumbled feta makes a fine substitute.
- Do not skip reserving the pasta water. The starches released by the farro pasta are crucial for binding the olive oil, sausage fat, and wine into a cohesive, creamy sauce without needing cream or butter.
Storage
Refrigerator: 3 days — Store in an airtight container. Pasta will absorb sauce over time and may require extra moisture when reheating.
Reheating: Reheat gently in a skillet over medium-low heat with a splash of water or chicken broth until warmed through.
