Ramp, Pepperoni, and Spring Veggie Pasta

Ramp, Pepperoni, and Spring Veggie Pasta Fete-a-Tete 1

The ramp, that little root plant, with its garlicky, sweet onion flavor is always #trending this time of year. But what’s best about this little guy? He is simple but can make a dish without much else needed. This light, bright, and delicious Spring pasta is our go to mid week dinner pick me up. Not into pepperoni in your pasta, sub out for chicken or pork Italian sausage (de-cased) or ground meat. Vegan? Add in more veggies to stir fry and veganize the cheese. Either way, you’ll be happy Ramps made a guest appearance at your party.

Prep Time
Cook Time
  • 1 large bunch of ramps, cleaned and bottom root cut off
  • 1/2 lb. pepperoni thinly sliced and then diced into1
  • 1 large red bell pepper, diced into ½
  • 4 medium sized plum tomatoes, cored and diced into approx. 1
  • 1 lemon, juiced
  • 1/2 cup low sodium chicken or vegetable stock
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 2 cups cooked fusili pasta
  • salt and pepper to taste
  • To Garnish:
  • ¼ cup parmesan cheese
  • 1 Tbsp. finely chopped Italian parsley
  • Red Pepper Flakes

1. Thinly chop the ramps, both white and green parts, separating the whites together and the green stems together.

2. Dice the red pepper into ½-inch pieces.

3. Cut the tomatoes in half, take out the seeds and juice in the inside. Roughly chop the flesh. Reserve.

4. Thinly chop the pepperoni slices.

5. In a medium-sized skillet, heat 1/2 Tbsp. olive oil. Over medium-low heat, add the pepperoni and cook until it begins to lightly crisp —  make sure it does not get too browned, only about 5 minutes. With a slotted spoon, remove from skillet and reserve on a paper towel.

6. In the meantime, heat a saucepan with water and salt. Once it boils, add in pasta and cook until al dente. Once cooked through, reserve 1 cup pasta water. Drain the pasta and reserve on the side.

7.  In the same skillet as the pepperoni, add in 1/2 Tbsp. oil. Add in the white part of the ramps and the diced red peppers. Sauté until cooked through, stirring every so often so they do not brown, about 7 minutes.

8. Once the ramps and red peppers are cooked through, add in the tomatoes and turn down to low. Stir, sautéing until tomatoes begin to lose shape, but not completely, about 4 minutes. Add in the 1/2 cup chicken or vegetable stock, lemon juice, pepperoni, and then the green parts of the ramps and cook until 3 minutes until they are bright green. Turn off heat, add in the butter (optional), stir until it melts. Taste and season with salt and pepper, cover to keep warm, and reserve on stove until pasta is done.

9. Put ½ cup pasta on each plate. Top with sauce, parmesan cheese, and parsley. Add in red pepper flakes for a little heat if desired.

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