Description
Creamy Orecchiette with Chicken Sausage & Spring Vegetables features tender orecchiette pasta enveloped in a luscious lemon pecorino cream sauce, combined with browned Italian chicken sausage and a medley of fresh spring vegetables including leeks, fennel, ramps, and peas. Finished with fresh herbs and pecorino cheese, this dish balances bright citrus notes with creamy richness for an inviting springtime meal.
Ingredients
Protein & Pasta
- 1 lb mild Italian chicken sausage
- ¾ lb orecchiette pasta
Vegetables & Aromatics
- 2 leeks, thinly sliced (light green and white parts only)
- 1 large fennel bulb, cored and thinly sliced
- 1 bunch ramps, thinly sliced (bulbs and leaves separated)
- 6 garlic cloves, finely chopped
- ½ lb green peas (fresh or frozen)
- 4 oz fresh spinach
Dairy & Fats
- 4 tbsp butter, divided
- 1 ½ cups heavy cream
- ½ cup grated pecorino romano cheese, plus more for topping
Liquids & Seasonings
- Olive oil
- Kosher salt
- Freshly cracked black pepper
- ½ cup dry white wine
- 1 tbsp lemon zest
- 2 tbsp lemon juice
Fresh Herbs
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh chives
Instructions
- Boil the Pasta Water: Fill a large pot with salted water and bring it to a rolling boil, preparing for the orecchiette pasta cooking.
- Cook the Sausage: Heat a heavy pot or Dutch oven over medium-high heat and add enough olive oil to generously coat the bottom. Once hot, add the chicken sausage. Use a wooden spoon to break it into small pieces and season lightly with kosher salt. Cook until browned and cooked through, about 5 minutes. Transfer sausage to a plate.
- Sauté Leeks and Fennel: Add another drizzle of olive oil to the pot. Add the thinly sliced leeks and fennel along with a pinch of salt. Cook for about 5 minutes, stirring often, until the vegetables are tender and starting to caramelize. Transfer to the plate with the sausage.
- Cook the Pasta: Add the orecchiette to the boiling salted water and cook according to package directions minus 1 minute to keep it slightly al dente.
- Sauté Ramps and Garlic: Lower the heat to medium. Add 2 tablespoons of butter to the pot and let it melt. Add the sliced ramp bulbs and garlic, stirring well. Cook for about 1 minute until fragrant.
- Deglaze with Wine: Pour in the dry white wine, scraping the bottom of the pot to release browned bits. Simmer for 2 minutes to reduce slightly and concentrate flavors.
- Add Cream and Vegetables: Ladle 1 cup of reserved starchy pasta water into the pot, then add heavy cream and a generous amount of freshly cracked black pepper. Bring the sauce to a simmer. Stir in the sliced ramp leaves, peas, cooked sausage, leeks, and fennel. Allow to simmer for 2-3 minutes until slightly thickened.
- Combine Pasta and Sauce: Drain the pasta and add it directly into the sauce. Stir in lemon zest, lemon juice, grated pecorino romano, fresh spinach, chopped parsley, and the remaining 2 tablespoons of butter. Stir continuously for 1 minute so all ingredients meld together.
- Plate and Garnish: Serve the pasta in bowls, garnishing with chopped fresh chives, extra pecorino cheese, freshly cracked black pepper, and optional fennel fronds for a bright herbal finish.
Notes
- Ramps are seasonal from late April to early June. If unavailable, substitute sliced spring onions or shallots, cooking them for 2-3 minutes in butter before adding garlic and omit ramp leaves in the sauce.
- To chiffonade ramp leaves, stack, roll lengthwise, and thinly slice across to create delicate strands.
- Fennel fronds—the green leafy tops—are an optional garnish that add fresh herbal flavor similar to an herb.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
