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Yuzu Kosho Sausage Pasta
1 pound ground pork
50 grams red yuzu kosho (or green!)
1/4 cup white wine, plus more to deglaze
3 tablespoons olive oil
4 garlic cloves, chopped
salt
1 bunch kale, leaves stripped and well chopped (stems discarded)
1 pound dried pasta (like orechiette)
2 more tablespoons olive oil
2 tablespoon butter
1 cup panko breadcrumbs
pecorino romano to finish
lemon to finish (optional)

Bring a large pot of water on to boil for pasta.

In a large mixing bowl, combine the pork, yuzu kosho and white wine and mix it until very well combined.

Heat a large skillet with the olive oil over medium-high heat. Add the pork and sauté until it is just cooked through and starting to brown. Add the garlic and allow it to fry until it is browning around the edges. Deglaze the pan with a splash of white wine. Reduce the meat to medium and add the kale and allow it sauté, mixing occasionally. Season it with a pinch of salt.

Meanwhile, in a medium saucepan, add the remaining oil and butter over medium heat. Once the butter is melted add the breadcrumbs and toast them, stirring frequently, until they are golden and toasty. Set aside.

Season the pasta water well with salt, and add the pasta, cooking it until it is al dente.

Once the pasta is cooked, drain it, reserving some pasta water and add it to the pan with the sausage and kale, ladling in some pasta water. Raise the heat to medium-high and continue cooking, adding more pasta water as needed until you have a glossy texture and pasta that is neither wet nor dry.

Serve the pasta in bowls, topped with toasted breadcrumbs and grated cheese. Finish with more olive oil, and if you are Iliza, a squeeze of lemon.