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

Instructions

1. 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.
2. 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.
3. 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.
4. Photograph by David Malosh