Orecchiete with Sausage and Sorrel

Kosher salt and pepper

4 ounces bulk Italian sausage (chicken or pork)

1/2 teaspoon minced fresh rosemary

Pinch ground nutmeg

4 ounces cremini mushrooms, trimmed

5 teaspoons olive oil

1/3 cup heavy cream

8 ounces (2 1/4 cups) orecchiette

1/4 cup dry white wine

1 ounce Pecorino Romano cheese, grated (1/2 cup)

1 cup sorrel leaves, sliced

1 1/2 teaspoons lemon juice

Pulse mushrooms in food processor until finely chopped, 10 to 12 pulses. Heat 2 teaspoons oil in 10-inch skillet over medium-high heat. Add sausage and brown with a pinch of nutmeg, breaking into pieces. Transfer sausage to bowl and add cream; set aside. Bring 2 quarts water to boil in large Dutch oven. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 3/4 cup cooking water, then drain pasta and return it to pot. While pasta cooks, return now-empty skillet to medium heat. Add 2 teaspoons oil, mushrooms, and pinch salt; cook, stirring frequently, until mushrooms are browned, 3 to 5 minutes. Stir in remaining 1 teaspoon oil, remaining garlic, 1/2 teaspoon rosemary, and ¼ teaspoon pepper; cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook until completely evaporated, 1 to 2 minutes. Stir in sausage-cream mixture and 1/3 cup reserved cooking water and simmer 1 to 3 minutes. Remove pan from heat and stir in Pecorino until smooth. Add sauce, sorrel, and lemon juice to pasta and toss well to coat. Before serving, adjust consistency with remaining reserved cooking water as needed and season with salt and pepper. Serves 2. Adapted from Cook’s Illustrated Jan./Feb. 2014.