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MICHAEL SYMON Orecchiette with Ramps & Favas

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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 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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