Quick Recipe: Mushroom Fettuccine with Wild Ramps and Red Pepper Oil

This incredibly simple recipe was inspired by the great Mario Batali’s recipe for Spaghetti with ramps. In our version we pair NC wild ramps with our Mushroom fettuccine and red pepper extra virgin olive oil. 


1 box Antica Pasta Mushroom Fettuccine
8 oz wild ramps
Red Pepper Extra Virgin Olive Oil by Galantino*
Breadcrumbs (optional, for texture)
Sea salt


Bring a large pot of abundantly salted water to boil.
Heat olive oil* in a 12- to 14-inch sauté pan over medium high heat. Separate ramps by the white root ends and the leafy green top. Add root ends to the pan and sauté until tender. Add the fettuccine to the pot and cook just 2.5-3min, until tender.
Add salt to ramps. At the very end, add the greens and sauté until wilted. Drain pasta and add it to the sauté pan. Toss gently to coat the pasta with the sauce.
Divide pasta evenly among four warmed plates. Drizzle olive oil* over top and sprinkle with breadcrumbs (optional).

*Option depending on your taste for spice: If you want a less spicy dish use regular olive oil and then top with the pepper oil at the end. For a more spicy dish cook the ramps in the red pepper oil.