WEEKDAYS 1e|12c|p

Orecchiette with Ramps & Favas

Michael Symon
Servings: 4 to 6
0 to 15 min

This pasta is fresh and perfect for a spring or summer dish!

  • Ingredients
  • step-by-step directions
Orecchiette with Ramps & Favas
  • 1 pound fresh orecchiette pasta
  • 2 tablespoons olive oil (plus more for drizzling)
  • 1 pound spicy Italian sausage (removed from the casings)
  • 3 cups sliced ramps, bulbs and leaves (sliced 1/4-inch thick, white ends and greens separated)
  • 1 cup small fresh fava beans (shelled, blanched and peeled)
  • 1/2 cup parmesan cheese (freshly grated)
  • kosher salt and freshly ground black pepper (to taste)
  • In a very large pot, bring 5 quarts of water and 3 tablespoons of salt to a boil. Add the pasta and cook 1 minute less than the package instructions. Drain pasta and reserve the pasta water.
  • Place a large sauté pan over high heat. Add 2 tablespoons of olive oil along with the sausage. Cook, breaking up with a potato masher, until golden brown, 2 minutes. Flip the sausage, add the white ends of the ramps and continue to cook until the sausage is browned and the ramps are tender, about 2-3 minutes. Next add the cooked pasta, a ladle-full of pasta water, the ramp greens, fava beans, and a pinch of salt and pepper. Stir to combine and wilt the ramp greens. Finish with a good drizzle of olive oil and Parmesan.
  • Tips: if you can't find ramps, substitute with an equal amount of leeks and 1 garlic clove.
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