Preheat the oven to 200°C (390°F). Remove the tough ribs from the 300 g Tuscan kale and spread the leaves on a baking tray.

Season the Tuscan kale with about 1 tablespoon extra virgin olive oil, salt, and black pepper. Massage the seasoning thoroughly into the leaves.

Roast the kale for 20 minutes at 200°C (390°F). Turn the leaves once halfway through until crisp at the edges.

Place 400 g type 0 wheat flour in a large mixing bowl and make a well in the center. Add 200 ml water, about 1 teaspoon salt, and 1 teaspoon extra virgin olive oil.

Mix the dough until it comes together. Knead it for 8 to 10 minutes until smooth and elastic.

Cover the dough and rest it for 10 minutes. Divide it into small pieces on a clean work surface.

Roll each piece of dough between your palms into thick, hand-rolled pici strands. Keep the pici lightly floured to prevent sticking.

Finely grate 300 g aged Tuscan pecorino cheese into a large mixing bowl. Add about 1 teaspoon black pepper.

Stir 60 ml hot water into the pecorino and pepper. Mix until a thick, creamy cheese paste forms.

Remove the casing from the 400 g Tuscan pork sausage and cut the meat into small pieces. Finely chop 2 garlic cloves and the chili pepper.

Heat 1 tablespoon extra virgin olive oil in a frying pan over medium-high heat. Fry the sausage with garlic and chili pepper for 8 to 10 minutes until browned and crisp.

Bring a large pot of salted water to a rolling boil. Cook the fresh pici for 4 to 6 minutes until tender but chewy.

Reserve 120 ml pasta water and drain the pici. Add the drained pici to the frying pan with the sausage.

Remove the frying pan from the heat and add the pecorino cream. Toss the pici vigorously, adding reserved pasta water as needed for a glossy sauce.

Divide the pici among 4 serving plates. Top each portion with crispy roasted Tuscan kale and serve immediately.