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Spicy Ramp Spaghetti

Featuring: Pingle’s Ramps

1/2 lb dried spaghetti 

1 tbsp olive oil 

1 tbsp El Rudo Gourmet Salsa Macha 

1 1/2 oz (about 12-16) Pingle’s Ramps

Parmigiano-Reggiano for serving 

● Cook spaghetti in boiling salted water, until al dente, about 7 minutes. 

● Meanwhile, heat oil and salsa macha in a large skillet over medium-high heat, add ramps and cook until softened, about 5 minutes. 

● Strain pasta, reserving 1/2 cup of the cooking water. Add pasta to ramps mixture in skillet, add reserved pasta cooking water, increase heat to high and toss until a sauce has formed, about 2 minutes. 

● Top pasta with cheese and serve immediately. 

Serves 2

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