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Creamy Orecchiette with Chicken Sausage & Spring Vegetables Recipe
Ash Tyrrell

Creamy Orecchiette with Chicken Sausage & Spring Vegetables Recipe

I recently made this creamy orecchiette with chicken sausage and spring vegetables, and honestly, it felt like a celebration of fresh flavors in every bite. The combination of tender pasta, juicy sausage, and vibrant greens turned out incredibly comforting yet light. I loved how the creamy sauce didn’t feel too heavy, thanks to the bright hint of lemon
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Total Time 50 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil – Use good-quality olive oil for a richer base flavor.
  • 1 lb Italian chicken sausage – Chicken sausage keeps the dish lighter than pork.
  • Kosher salt – Always season in layers for balanced taste.
  • 2 leeks thinly sliced – Use only the white and light green parts for sweetness.
  • 1 fennel bulb thinly sliced – Adds a subtle anise flavor and freshness.
  • ¾ lb orecchiette pasta – This “little ear” pasta holds sauce beautifully.
  • 4 tbsp butter – Gives the sauce a silky rich texture.
  • 1 bunch ramps or spring onions – Seasonal ingredient for mild garlic-onion flavor.
  • 6 garlic cloves chopped – Fresh garlic is key for bold flavor.
  • ½ cup dry white wine – Adds depth and slight acidity.
  • 1½ cups heavy cream – Creates the creamy base; don’t substitute with low-fat.
  • Freshly cracked black pepper – Enhances the overall taste.
  • ½ lb green peas – Fresh or frozen both work well.
  • 1 tbsp lemon zest – Adds brightness and freshness.
  • 2 tbsp lemon juice – Balances the richness of the cream.
  • ½ cup grated pecorino cheese – Always grate fresh for best melting.
  • 4 oz fresh spinach – Avoid frozen to prevent excess water.
  • 2 tbsp chopped parsley – Adds freshness and color.
  • 2 tbsp chopped chives – Perfect finishing herb.

Method
 

  1. Start by heating olive oil in a large pot over medium-high heat. Add the chicken sausage and break it into small pieces while cooking. Let it brown nicely to develop deep flavor, then remove and set aside.
  2. In the same pot, add leeks and fennel with a pinch of salt. Cook them until soft and slightly caramelized, stirring occasionally. This step builds a sweet, aromatic base for the sauce.
  3. Bring a large pot of salted water to a boil and cook the orecchiette. Make sure to cook it slightly underdone, as it will finish cooking in the sauce later. Reserve some pasta water before draining.
  4. Lower the heat and melt butter in the pot. Add ramps and garlic, cooking briefly until fragrant. Pour in white wine and let it simmer, scraping up any flavorful bits from the bottom.
  5. Stir in heavy cream and reserved pasta water to create a smooth sauce. Add peas, sausage, and cooked vegetables back into the pot. Let everything simmer gently until slightly thickened.
  6. Add the drained pasta directly into the sauce. Mix in lemon zest, lemon juice, pecorino cheese, spinach, and herbs. Stir well until everything is coated and creamy.
  7. Let the pasta sit for a minute to absorb the flavors. Garnish with extra cheese, herbs, and black pepper. Serve warm and enjoy the perfect balance of creamy and fresh flavors.

Notes

  • I always cook the sausage until slightly crispy—it adds more flavor.
  • I prefer fresh lemon zest over bottled juice for a brighter taste.
  • I never skip reserving pasta water—it helps create a silky sauce.
  • I add spinach at the very end so it stays vibrant and fresh.
  • I sometimes finish with a drizzle of olive oil for extra richness.