Orecchiette with Ramps and Favas

Name: Orecchiette with Ramps and Favas
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
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

Getting reviews...

"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

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.

Photograph by David Malosh