Orecchiette with Sausage & Spring Vegetables

Prep time : 5 minutes | Cook time : 15 minutes | Makes 3 servings

Bright, fresh, and packed with spring flavours, this Orecchiette with Sausage & Spring Vegetables is the perfect balance of hearty and light. Tender pasta cradles caramelized leeks, sweet peas, and savoury sausage, all lifted by a splash of white wine, a hint of lemon, and a dusting of Pecorino. It’s simple enough for a weeknight but special enough for the table you’ll want to linger at.

WHAT YOU’LL NEED

• Olive oil – for cooking

• 4-5 large sausages – your favourite variety

• 1 large leek, thinly sliced

• 1.5 cup dried orecchiette

• 4 tbsp butter, divided

• 6 garlic cloves, finely chopped

• ½ cup dry white wine

• Freshly cracked black pepper, to taste

• 1 cup green peas (fresh or frozen, loaded cup)

• 1 tbsp lemon zest

• 2 tbsp lemon juice

• ½ cup grated Pecorino Romano or Parmesan cheese, plus more for topping

• Salt, as needed

INSTRUCTIONS

1. Cook the sausage:
   Bring a large pot of salted water to a boil.
   Heat a cast-iron or large skillet over medium-high heat. Add a splash of olive oil and the sausage. Break it into smaller pieces with a wooden spoon and cook until browned, about 5 minutes. Transfer the sausage to a plate.

2. Cook the leeks:
   In the same pan, add 2 tablespoons of butter. Add the sliced leeks and a pinch of salt. Cook, stirring often, for about 5 minutes until tender and slightly caramelized.

3. Add garlic and wine:
   Add the chopped garlic to the leeks and cook for 1 minute. Pour in the white wine, scraping the bottom of the pan to release any browned bits. Simmer for 2 minutes.

4. Combine sausage and season:
   Add the cooked sausage back to the pan. Season with freshly cracked black pepper.

5. Cook the pasta:
   Meanwhile, add the orecchiette to the boiling salted water and cook according to package instructions until al dente. Drain the pasta, reserving a little pasta water if desired.

6. Finish the dish:
   Add the drained pasta to the sausage and leek mixture. Stir in the remaining 2 tablespoons of butter, lemon zest, lemon juice, grated Pecorino, and green peas. Toss well to combine and heat through for about 1 minute.

7. Serve:
   Plate the pasta and garnish with extra Pecorino and freshly cracked black pepper. Serve immediately.