A stalwart of Italian restaurants the world over, orecchiette with sausage and greens is a classic dish that easily fulfills any pasta-meat-cheese cravings. If you’re looking to up the ante on this tried-and-true primi, give Teddy Diggs’ recipe a spin. Chef at the Chapel Hill Tuscan-inspired hot spot Il Palio, Diggs makes a batch of the ear-shaped pasta using a mix of toasted grano arso flour and semolina. Paired with smoked lamb sausage for a rich, deep flavor, plenty of sliced garlic, bitter dandelion greens, and lots of salty Pecorino Romano cheese, the pasta is well complemented by southern Italian ingredients. Make it tonight.
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Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram and Twitter.
