Penne with Sausage and Ramps

By Stonyfield

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.

Ready In: 30 mins

Level: Easy

Prep: 5 mins

Cook: 15 mins

Yields: 6 Servings


  • 12 oz penne pasta
  • 1/2 lb ramps (white root ends and leafy tops separated)
  • 3 T extra virgin olive oil
  • 12 oz sweet Italian turkey sausage
  • 1/2 t salt
  • 1/2 t red pepper flakes
  • 1/2 c Stonyfield Organic Low Fat Plain Yogurt
  • 2 T bread crumbs
  • directions

    Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    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.

    Step 5

    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.

    make it with yogurt instead!