paccheri pasta tossed in a spicy white wine butter sauce with italian sausage, wilted greens, pecorino cheese, roasted hazelnuts, and fried rosemary
½ cup hazelnuts
olive oil, as needed
1 large sprig of rosemary
½ lb raw spicy italian sausage
¾ lb paccheri
4 garlic cloves, finely chopped
2 red fresno chile peppers, thinly sliced
1 cup white wine
1 bunch green chard, stemmed + roughly chopped
2 tbsp butter
¾ cup grated pecorino romano cheese, plus more for topping
Preheat the oven to 400°F. Bring a large pot of salted water to a boil.
Spread the hazelnuts out onto a sheet pan. Roast for 8-10 minutes, or until deeply golden. Let cool just slightly. Use a kitchen towel to rub off the loose skins. Roughly chop the hazelnuts and set aside.
Heat a large, heavy-bottomed pot over medium heat. Add enough olive oil to coat the bottom. When the oil is hot, add the sprig of rosemary. Fry the rosemary for a minute or two until crisp. Transfer the sprig to a paper towel to drain.
Add the sausage to the pot. Use a wooden spoon to break it apart into smaller pieces. Season with a pinch of salt. Continue to cook the sausage until browned, about 5 minutes. Meanwhile, add the paccheri to the pot of boiling water and cook for 2 minutes less than the package’s instructions.
When the sausage is fully browned, add the garlic and fresno peppers. Stir well and cook for a minute or so. Pour in the white wine. Retrieve a ½ cup of starchy pasta water from the pasta pot and add it in with the wine. Bring the liquid to a boil, reduce the heat, and let simmer for 3-4 minutes until slightly thickened.
Drain the pasta and add it to the sauce. Stir in the green chard and butter. Continue to stir as the greens wilt, the butter melts, and the sauce begins to cling to the pasta.
Gradually add the grated pecorino, stirring slowly until it incorporates into the sauce. Taste the pasta and season with more salt if needed.
Plate the pasta. Garnish with the roasted hazelnuts and more pecorino. Crumble the fried rosemary leaves over top.