Orecchiette with Ramps and Favas

"Nothing says spring like ramps. Their garlicky flavor pairs perfectly with the spicy Italian sausage," says Michael.
  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
Save Recipe

Ingredients

Kosher salt

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

Directions

  1. In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn't stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta.
  2. Meanwhile, put a large skillet over high heat. Add the olive oil and sausage and cook, breaking up the meat as it cooks, 2 to 4 minutes. Add the fava beans and ramps, season with salt and pepper and cook for 2 minutes.
  3. Add the pasta and reserved pasta water to the pan and cook for 30 seconds, stirring to blend. Remove from the heat and stir in the parmesan. Top with a good drizzle of olive oil and a sprinkling of freshly ground pepper.

Cook’s Note

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.

Spicy Shrimp Orecchiette

Orecchiette with Clams and Broccoli

Orecchiette with Broccoli Rabe and Sausage

Orecchiette, Sausage and Broccoli Rabe

Orecchiette with Roasted Fennel and Sausage

Green with Envy Orecchiette and Red Wine Braised Sausages

Spicy Sausage Lasagna

Baked Rigatoni with Swiss Chard and Sausage