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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 661 kcal
- Protein
- 28 g
- Carbohydrates
- 71 g
- Fat
- 31 g
- Fiber
- 11 g
- Sugar
- 4 g
- Sodium
- 962 mg
- Saturated Fat
- 10 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 60 mg
- Potassium
- 746 mg
- Calcium
- 321 mg
- Iron
- 5.8 mg
- Magnesium
- 154 mg
- Phosphorus
- 446 mg
- Zinc
- 4.4 mg
- Vitamin A
- 51 mcg
- Vitamin C
- 1 mg
- Vitamin E
- 0.9 mg
- Vitamin K
- 253 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.9 mcg
- Thiamin
- 0.36 mg
- Riboflavin
- 0.48 mg
- Niacin
- 12.7 mg
- Folate
- 66 mcg
- Water
- 115 g
- Alcohol
- 2 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Nettles still cause a prickly or stinging sensation when eaten
Cause: The nettles were under-blanched or not fully submerged in boiling water.
Fix: Return the entire dish to a skillet, add a splash of water, cover, and steam thoroughly for 3 to 4 minutes until the greens are completely softened.
Prevention: Ensure nettles are fully submerged in a rolling boil for a minimum of 1 to 2 minutes.
Pasta sauce is thin and watery, pooling at the bottom of the bowl
Cause: Too much pasta water added at once, or not enough vigorous tossing to emulsify the starches and fats.
Fix: Simmer the pasta in the skillet over medium heat for another minute or two, stirring constantly, until the liquid reduces and clings to the pasta.
Prevention: Add pasta water incrementally and maintain steady medium heat while tossing the pasta.
Pasta tastes bland despite the sausage
Cause: The pasta boiling water was not salted adequately.
Fix: Sprinkle a pinch of flaky sea salt or additional grated ricotta salata over the finished dish.
Prevention: Always season pasta water until it tastes like the sea; this seasons the pasta from the inside out.
Cultural Context
Foraging for wild greens like stinging nettles, known as ortica in Italian, is a cherished springtime tradition across rural Italy. Combined with the ancient grain farro and cured sheep's milk cheese, this dish represents a quintessential, seasonal approach to traditional Italian peasant cooking, celebrating the earth's natural bounty as the harsh winter recedes.
