an Eggs on Sunday original

Ingredients
1 pound good-quality hot Italian sausage, removed from casings
3 tablespoons extra-virgin olive oil
2 bunches of ramps (about 36), bulbs cleaned and sliced, green tops reserved
4 ounces organic spinach
1 pound linguine
parmigiano-reggiano cheese, for serving (optional)

Directions

Heat the olive oil over medium high heat in a large heavy skillet until shimmering. Add the sausage, out of its casing, and cook until browned and no longer pink, breaking up the chunks as it cooks. Add the sliced ramp bulbs and cook for 1 minute, until fragrant.

Meanwhile, cook the linguine in a large pot of salted boiling water. When the linguine is done cooking, drain it and reserve about 2 cups of the pasta cooking water. Add the drained linguine directly into the skillet with the sausage and ramp bulbs, then add in the spinach and green ramp tops. Toss together to combine, adding a little pasta water as you toss, until the pasta is moistened and the spinach and ramp tops are wilted but still bright green. Season generously with freshly ground black pepper, and more salt if needed.

Serve with grated parmigiano-reggiano cheese, if desired.

Serves 6.