Start by bringing a large pot of salted water to a rolling boil over high heat. Add the orecchiette pasta and cook according to package instructions minus one minute for al dente texture.

In a Dutch oven, heat a drizzle of olive oil over medium-high heat. Add the Italian chicken sausage and cook for about 5-7 minutes until browned.

Add sliced leeks and fennel to the pot, cooking for about 5 minutes until tender, then remove from pot.

Reduce heat to medium-low, add butter, and sauté ramp bulbs and minced garlic for 1 minute.

Pour in the white wine and deglaze the pot, simmering for about 2 minutes until reduced.

Reserve 1 cup of pasta cooking water, then add remaining water to the pot along with heavy cream and black pepper. Stir and simmer until thickened.

Stir in ramp leaves, peas, and the sausage and vegetables. Simmer for 2-3 minutes to meld flavors.

Drain the orecchiette and add to the sauce, tossing to combine.

Off the heat, stir in lemon juice, zest, grated pecorino, spinach, and any remaining butter.

Serve with garnishes of chives, extra pecorino, black pepper, and fennel fronds.