Spring Pasta Primavera Recipe: Creamy Orecchiette with Chicken Sausage & Spring Vegetables

There’s something truly magical about springtime cooking. The abundance of fresh vegetables, vibrant colors, and lighter flavors give meals a sense of renewal. If you’re looking for the perfect dish to capture this seasonal beauty, this creamy orecchiette with chicken sausage and spring vegetables is your answer.

This recipe brings together the earthy brightness of leeks, fennel, ramps, green peas, and spinach, enveloped in a silky lemon cream sauce that clings perfectly to the unique shape of orecchiette pasta.

🍽 Why Orecchiette Works So Well for Primavera

The word orecchiette means “little ears” in Italian, and that unique cup-like shape is ideal for holding onto creamy sauces and bits of sausage or veggies. It’s especially popular in Southern Italian cuisine. If you’re curious about its origins, you can learn more about orecchiette’s culinary history and how it evolved into a pasta lover’s favorite.

What makes this dish stand out isn’t just the ingredients—it’s the intentional layering of flavors. Each vegetable is caramelized, sautéed, or gently folded in to preserve texture and character.

🥕 Spotlight on Spring’s Best Produce

Seasonality plays a huge role in this dish. With so many spring vegetables at their peak, now is the best time to shop at your local market or farm stand. Not sure what’s in season in your region? Check the USDA’s Seasonal Produce Guide to discover what’s fresh near you.

Here are some of the key spring vegetables ingredients in this dish:

• Leeks – mild and sweet, great for base flavor
• Fennel – adds a subtle licorice-like taste
• Ramps – wild garlic with a short season, or sub with spring onions
• Green peas – fresh or frozen both work
• Spinach – wilts beautifully into the creamy sauce
• Lemon zest and juice – brings brightness and balance

🛒 Ingredients List (With Substitutions)

Here’s what you’ll need:

• ¾ lb orecchiette pasta
• 1 lb mild Italian chicken sausage
• 2 leeks (light green & white parts), sliced
• 1 large fennel bulb, cored & sliced
• 1 bunch ramps, sliced (or use spring onions/shallots)
• 6 garlic cloves, chopped
• ½ cup dry white wine
• 1 ½ cups heavy cream
• ½ lb green peas
• 4 oz fresh spinach
• ½ cup grated Pecorino Romano (plus more for topping)
• Zest & juice of 1 lemon
• 2 tbsp butter + olive oil
• Fresh herbs: parsley, chives
• Salt, black pepper, optional fennel fronds for garnish

Substitution Tips:

• Use pork sausage for a richer flavor
• Swap heavy cream with half-and-half for a lighter version
• Make it vegetarian by replacing sausage with mushrooms or tofu

🔪 Step-by-Step Cooking Instructions

1. Brown the sausage:
   Heat olive oil in a Dutch oven over medium-high. Brown the chicken sausage until golden, breaking it into pieces. Remove and set aside.
2. Cook the vegetables:
   Add more oil if needed. Sauté leeks and fennel until caramelized. Remove from pot and set aside.
3. Build the sauce:
   Add butter, then garlic and ramp bulbs. Deglaze with white wine to lift those browned bits. Simmer briefly.
4. Make it creamy:
   Pour in pasta water, heavy cream, and black pepper. Bring to a simmer, then stir in ramp leaves, peas, and the reserved sausage, leeks, and fennel.
5. Cook pasta:
   While the sauce simmers, cook orecchiette al dente. Drain and transfer directly to the sauce.
6. Combine and finish:
   Stir in lemon zest, lemon juice, pecorino, spinach, butter, and herbs. Let everything meld together for 1–2 minutes.
7. Serve hot:
   Plate and top with extra cheese, chives, cracked pepper, and optional fennel fronds.

✅ Pro Cooking Tips

• Use starchy pasta water to help bind the sauce
• Always caramelize vegetables separately for richer flavor
• Don’t overcook spinach or peas; they should stay vibrant
• Finish pasta in the sauce for best texture

🥗 Serving Suggestions

Pair this dish with:

• A butter lettuce salad with lemon vinaigrette
• Toasted garlic bread
• A glass of chilled Pinot Grigio or Sauvignon Blanc

❄️ Storage & Reheating

• Refrigerate leftovers for up to 3 days
• Reheat gently over low heat, adding a splash of cream or water
• This dish isn’t ideal for freezing due to the cream sauce

🔁 Customizations and Variations

• Make it spicy with red pepper flakes
• Try adding mushrooms, zucchini, or asparagus for extra veg
• Use gluten-free pasta to make it celiac-friendly

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🙋‍♀️ FAQs

What is the difference between Pasta Primavera and Alfredo?
Primavera is a vegetable-forward dish, often lighter, while Alfredo is purely a cream-based sauce with butter and cheese.

Can I use another pasta shape instead of orecchiette?
Yes, you can try fusilli, farfalle, or penne, but orecchiette holds creamy sauces best.

What cheese works best with creamy pasta?
Pecorino Romano adds a salty bite, but Parmesan or Grana Padano work too.

Is this a healthy dish?
With lean chicken sausage and tons of vegetables, this can be a wholesome meal. Use lighter cream or swap in Greek yogurt to reduce fat content.

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🧮 Nutritional Snapshot (Per Serving)

• Calories: ~580
• Protein: 26g
• Carbs: 48g
• Fat: 30g
• Fiber: 6g

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🌿 Final Thoughts

This spring vegetablesPasta Primavera with creamy orecchiette and chicken sausage is the ultimate celebration of the season. Whether you’re cooking for guests or treating yourself, it’s a feel-good dish that’s as beautiful as it is delicious.

Use the freshest spring vegetables produce you can find, follow each step with care, and you’ll create a meal that’s unforgettable.