Step 1

Bring a large pot of salted water to a boil.

Step 2

Heat a 5 ½ to 7-quart pot (or Dutch oven) over medium-high heat. Add enough olive oil to generously coat the bottom. When the oil is hot, add the chicken sausage. Use a wooden spoon to break it apart into smaller pieces. Season with a pinch of salt. Continue to cook the sausage until browned, about 5 minutes.

Step 3

Transfer the sausage to a plate and add another drizzle of olive oil to the pot. Add the leeks and fennel, plus a pinch of salt. Cook for 5 minutes until tender and slightly caramelized, stirring often.

Step 4

Meanwhile, add the orecchiette to the pot of boiling water and cook for 1 minute less than the package’s instructions.

Step 5

Transfer the leeks and fennel to the plate of sausage. Lower the heat of the pot to medium and add 2 tablespoons of the butter. Let it melt. Add the ramp bulbs and garlic. Stir well and cook for a minute or so. Pour in the white wine (scrape the bottom of the pot to release all of the brown bits). Simmer for 2 minutes.

Step 6

Retrieve 1 cup of starchy pasta water from the pasta pot and add it to the sauce, along with the heavy cream and lots of freshly cracked black pepper. Bring the liquid to a simmer. Stir in the sliced ramp leaves, peas, sausage, leeks, and fennel. Bring the liquid to a simmer again. Reduce the heat, and let simmer for 2-3 minutes until slightly thickened.

Step 7

Drain the pasta and add it right to the sauce. Stir in the lemon zest, lemon juice, grated pecorino, spinach, parsley, and remaining 2 tablespoons of butter. Continue to stir well for a minute or so as everything combines.

Step 8

Plate the pasta. Garnish with the chives, pecorino, freshly cracked black pepper, and fennel fronds (optional*).