Begin by boiling salted water in a large pot. Cook the paccheri pasta according to package instructions until al dente, usually around 10-12 minutes. Reserve 2 cups of starchy pasta water.

In a large skillet, heat 4 tablespoons of olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a spoon, about 6-8 minutes.

Stir in the diced Red Fresno chile peppers and minced garlic. Cook for another 2-3 minutes until the aroma is noticeable.

Pour in 1 cup of white wine and allow it to simmer, scraping the bottom of the skillet to mix in the flavorful bits. Let it reduce by half, about 5 minutes.

Add in the 2 tablespoons of butter, stirring until completely melted and combined with the sauce.

Carefully add the cooked paccheri, starchy pasta water, 1 cup of grated Pecorino Romano cheese, and the chopped greens. Mix gently until well combined.

Top with crispy fried rosemary and chopped roasted hazelnuts for crunch.