1 pound fresh orecchiette pasta
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound spicy Italian sausage, removed from the casings if not bulk
1 cup peeled shelled fava beans
3 cups sliced ramps, bulbs and leaves (or an equal amount of leeks and 1 garlic clove)
Freshly ground black pepper
2 cups freshly grated parmesan cheese
To peel fava beans, remove the shells, then blanch the beans in boiling salted water for 30 seconds. Drain, transfer to a bowl of ice water and squeeze the beans from their skins.