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.