Categories: Pasta
Ingredients
- Kosher salt
- 1 lb. fresh orecchiette pasta
- 2 tbsp. olive oil, plus more for drizzling
- 1 lb. spicy Italian sausage, removed from casings
- 1 cup peeled shelled fava beans
- 3 cups sliced ramps, bulbs and leaves (or an equal amount of leeks and 1 garlic clove)
- Black pepper
- 2 cups freshly grated Parmesan
Directions
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In a very large pot, bring 5 quarts water and 3 tbsp. salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than directed. 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.
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Meanwhile, put a large skillet over high heat. Add the olive oil and sausage and cook, breaking up, 2-4 minutes. Add the fava beans and ramps, season with salt and pepper and cook for 2 minutes.
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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 black pepper.