Linguine with Spicy Sausage, Spinach, and Ramps
By July 24, 2012Published:
- Yield: 6 Servings
Ramps are a short-term treasure for the seasonal eater. They arrive in mid-late march and are gone before May. These wild leeks are delicious, all the more so because they are available for only a few weeks. From eggsonsunday.wordpress.com
- 1 lb Italian sausage spices is best, removed from casings
- 3 tablespoons Olive Oil
- 2 bunches ramps bulbs cleaned and sliced, green tops reserved
- 4 ounces spinach
- 1 lb linguine
- parmesan cheese freshly grated, optional.
- Heat the olive oil over medium high heat in a large heavy skillet. Add the sausage, out of its casing, and cook until browned and no longer pink, breaking up the chunks as it cooks. Add the sliced ramp bulbs and cook for 1 minute.
- Meanwhile, cook the linguine. When the linguine is done cooking, drain it and reserve about 2 cups of the pasta cooking water.
- Add the drained linguine directly into the skillet with the sausage and ramp bulbs, then add in the spinach and green ramp tops. Toss together to combine, adding a little pasta water as you toss, until the pasta is moistened and the spinach and ramp tops are wilted but still bright green. Season generously with freshly ground black pepper, and more salt if needed.
- Serve with grated parmigiano-reggiano cheese, if desired.