Sausage Orichiette with Fiddleheads and Ramps


Gay Men Southampton

This hearty pasta dish combines the flavors of Italian sausage with the earthiness of fiddleheads and ramps, creating a delicious and satisfying meal.

Ingredients:
  • 12 oz orichiette pasta
  • 1 lb Italian sausage, casings removed
  • 1 cup fiddleheads, trimmed and cleaned
  • 1 bunch ramps, cleaned and chopped
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions:

Follow the directions on the package to cook orichiette pasta until it is al dente

Remove the water and set it aside

Warm up the olive oil in a big pan over medium-high heat

Break up the Italian sausage with a spatula as it cooks until it is browned and done all the way through

Put minced garlic in the pan and cook for one to two minutes, until the garlic smells good

Put ramps and fiddleheads in the pan

For three to four minutes, until soft

Heavy cream and chicken broth should be added

Stir it well, then let it cook for two to three minutes

To the pan, add the cooked orichiette pasta

Throw it all together and make sure the pasta is well covered in the sauce

Add grated Parmesan cheese and mix it in until it melts and is fully mixed in

Add pepper and salt to taste

If you want, you can top the hot dish with extra Parmesan cheese


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