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
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
- 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.
- 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.
- 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.
