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    Pork sausage with dandelion greens and chili flakes

    Executive Chef Evan Gotanda
    Salt House, San Francisco

    Pork sausage with dandelion greens and chili flakes
    This dish, based on one Evan Gotanda prepared as executive chef of a high-end Italian restaurant in LA, features a classic flavor combination: sausage and bitter greens.
    Pork sausage with dandelion greens and chili flakes

    Ingredients

    Sausage
    2 tsp. paprika
    1 1/2 tsp. salt
    1 tsp. garlic powder
    1 tsp. black pepper
    2/3 tsp. fennel seed
    1/2 tsp. chili flakes
    1/2 tsp. dried oregano
    1/2 tsp. dried sage
    1/2 tsp. dried basil
    1/2 tsp. dried thyme
    1 lb. ground pork

    To finish
    1 tbsp. olive oil
    1 lb. fresh fettuccine 
    4 cups chopped dandelion greens
    1 tsp. chili flakes
    2 cups white wine
    1 1/4 cups grated Parmesan

    Directions

    For sausage: Grind seasonings in a spice grinder or blender. In a bowl, mix ground pork and seasonings by hand until it starts to come together, 2 to 3 minutes. Cover and set aside until ready to cook.

    To finish: In a large pot, boil water with enough salt to make it slightly salty (about 1 tsp. for every 4 cups). In a large sauté pan, heat olive oil over medium heat. Add sausage and break apart using a wooden spoon. Cook until done and slightly caramelized, 4 to 5 minutes. Don't worry about the amount of fat that builds up; you'll use that to emulsify the sauce.

    While sausage is cooking, drop pasta into boiling water. Cook to al dente, 4 to 5 minutes. Meanwhile, stir dandelion greens and chili flakes into cooked sausage. Give it a few tosses and deglaze with wine. Reduce liquid by half, then add pasta. Give it a few more tosses and reduce until it starts to thicken, 2 to 3 minutes. Add 1/4 cup of the Parmesan and toss a few more times. Transfer to a serving plate and top with remaining cheese.

    Serves 4 to 6