1 (16 ounce) package of orecchiette pasta

1 (16 ounce) package of mixed dark greens (kale, spinach, etc.)

¼ cup Pornanino olive oil, plus more for drizzling

1 pound spicy bulk Italian sausage

1 ½ cups finely grated Pecorino Romano cheese, plus another ½ cup for serving

2 cloves minced garlic

1/2 Tbsp. Super Tuscan Spice Blend

1/2 Tbsp. Umamier Spice Blend

Large pinch of red chile flakes (pepperoncino)

Coarse sea salt

Cook the sausage in a sauté pan over medium flame until cooked through, then remove and place over a plate lined with paper towels in order to de-grease completely.

Heat 2 Tbsp. olive oil over medium-high heat and sauté the greens until wilted, about 5 minutes. Coarsely chop and set aside.

In a large saucepan or pot, heat remaining olive oil with the sliced garlic, Super Tuscan, Umamier and red pepper flakes until the garlic is golden, but not brown. Add the sausage mixture and the chopped greens and keep at a simmer.

Meanwhile, in a large pot of boiling salted water, cook the orecchiette according to the directions on the package until al dente (do not discard the pasta water).

Mix the grated cheese into the sausage mixture and add the drained pasta directly to the saucepan. Add pasta water as needed to make a creamy, but not watery, consistency.

Plate and serve with a drizzle of olive oil, a sprinkling of sea salt and more grated cheese.