We had some hungry meat eaters on hand, so we added some sweet Italian sausage, which definitely altered this recipe from a simple, spring vegetable pasta into something more substantial. The ramps had to share the spotlight, but they were still lovely and green with a mellow onion flavor.
To make our version of this recipe, we crumbled half a pound of fresh sausage into the pan with some olive oil and added the ramp bulbs when the meat was about halfway cooked through. Then we proceeded with the rest of the recipe, adding the ramp stalks and red pepper.
One tip: When you drain the spaghetti, reserve some of the cooking water. We added around half a cup at the end, when we tossed the pasta and the other ingredients, to pick up some of the sausage bits from the pan and help coat the pasta.
We also added big shavings of parmesan, which we highly recommend.
Here's the original recipe:
Spaghetti with Ramps
(Images: Elizabeth Passarella)