Kevin Cuddihee Has A Spring Fling With Porcine Pasta

While juicy pork sausage is in season year-round, Kevin Cuddihee’s version might be best when crumbled alongside housemade cavatelli and all of our favorite spring ingredients in one bowl. The chef of TWO in Chicago incorporates English peas, ramps and green garlic in a bright pasta dish that manages to be fresh, seasonal and soul-satisfying all at once. Bits of spring-inspired green appear everywhere, from the green garlic and chile...