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. Penne with Sausage and Ramps Go to recipes By Stonyfield PastaThis 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 minutes Level: Easy Prep: 5 minutes Cook: 15 minutes Yields: 6 Servings Print RecipeIngredients12 oz penne pasta1/2 lb ramps (white root ends and leafy tops separated)3 T extra virgin olive oil12 oz sweet Italian turkey sausage1/2 t salt1/2 t red pepper flakes1/2 c Stonyfield Organic Low Fat Plain Yogurt2 T bread crumbsdirectionsStep 1Bring 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 2Trim 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 3Heat 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 4Add 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 5Stir 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.