I’ve seen this recipe all over the place with broccoli rabe, but I often can’t find rabe, and when I do, it does’t turned out right. I’ll keep working on the rabe, but until then…

1 lb mild Italian sausage
1/2 lb dried orichette (maybe a pound fresh?)
Olive oil, extra-virgin
1 lemon, peel grated and juice reserved
4 cloves garlic
Salt
1 T fennel seeds
1 T chili flakes
2-3 cups of pea pods
Parmesan or other hard grating cheese

Prick the sausage if it’s in links and cook it, covered, over medium heat.

Meanwhile, heat water for the orichette, salting it generously. Add the orichette when the water is at a rolling boil.

Grind the fennel seeds, salt, and chili flakes in a mortar or with a spice grinder.

When the sausages are done, set them aside, covering them to keep them warm. In another saute pan, add about 2 T olive oil, the garlic, and the spice mix, stirring constantly. Cook until the garlic is translucent, then remove from heat.

When the orichette are done, drain them and add them to the spice mix. Add the peas and grated lemon peel to the spice mix. Over medium-high heat, stir the orichette and peas until they are heated through and coated with the spice and lemon peels. Remove from heat, add the lemon juice and another T of olive oil, stir to coat evenly, and serve with the sausages.