I'm not normally a pasta lover, but the ramps and cream and sausage in this dish just kinda work. It's one of those lick-your-bowl-clean things. But now I have to figure out how to get ramps if I move back to Texas...
Creamy Sausage and Ramp Pasta
Adapted from A Good Appetite blog
6 ounces fresh linguine
½ tablespoon olive oil
½ pound Italian sausage
⅔ cup half-and-half
¼ cup grated Parmesan cheese
Sea salt and freshly ground black pepper
Cook pasta according to directions on box. When cooked, drain and set aside.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook through. Slice the ramps; bulbs, stems, and leaves, keeping the leaves separate from the bulbs and stems. Add the bulbs and stems to the skillet and sauté for 2 to 3 minutes until slightly softened. Add the half-and-half and cheese. Bring to a simmer and stir for 1 minute. Add the cooked pasta and ramp leaves. Stir until the ramp leaves wilt slightly and everything is heated through. Season with salt and pepper.
Makes 2 servings