Penne with Sausage and Ramps
This pasta dish is destined to become a family favorite. Made with pantry ingredients and a cinch to pull together, there's something in here for everyone's tastes. Keep it in your rotation year round by substituting scallions for the ramps.
|1⁄2||lb||ramps (white root ends and leafy tops separated)|
|3||tbsp||extra virgin olive oil|
|12||oz||sweet Italian turkey sausage|
|1⁄2||tsp||red pepper flakes|
|1⁄2||c||Stonyfield Organic Low Fat Plain Yogurt|
Bring a large pot of salted water to a boil over high heat. Add penne to water and cook for 11 minutes or until al dente; set aside 1/2 cup pasta water and drain.
Trim root ends from ramps and rinse bulb ends under water, removing any loose skin. Separately, cut bulbs and leafy tops crosswise into 1/2-inch slices.
Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Remove casings from sausage and crumble into pan. Add chopped bulbs to skillet with sausage and cook, stirring to break up sausage, for 3 minutes or until sausage are almost cooked through.
Add leafy tops of ramps to skillet and stir in. Cook for 1 minute or until wilted and tender. Stir in salt and red pepper flakes. Remove from heat and set aside.
Stir together reserved pasta water, yogurt and remaining 2 tablespoons olive oil in a large serving bowl. Add pasta and sausage mixture to bowl and gently stir to combine. Sprinkle with breadcrumbs and serve immediately.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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