You can easily substitute another type of sausage (hot or sweet) and any greens you like, such as leeks, broccoli rabe, kale, or spinach. Just toss in a little garlic or onion right after you brown the sausage if you’re not using something from the allium family.
SERVES 4, WITH LEFTOVERS
- Kosher salt
- 1 tablespoon extra-virgin olive oil
- 3/4 pound (340g) Lamb Merguez or any loose sausage
- 6 ounces (170g) ramps (about 15 large), cleaned and trimmed
- 1 pound (450g) orecchiette or other short pasta
- Grated Parmesan, for serving (optional)
- Bring a large pot of generously salted water to a boil. Warm the olive oil in a large skillet over medium heat and brown the merguez, breaking it up with a wooden spoon as it cooks
- Meanwhile, slice the white bulbs of the ramps finely and coarsely chop the leaves, keeping them separate. Add the bulbs to the pan and cook, stirring frequently, until they soften and start to brown, a few minutes. Add the leaves and cook until just wilted, another minute or so. Turn off the heat and set aside.
- Cook the pasta until al dente. Reserve 1 cup of the cooking water and drain the pasta. Add the pasta to the sausage and ramps and cook briefly over medium heat, stirring through an using some of the cooking liquid to losen things up and create a silky sauce. Serve immediately, with Parmesan.