On my first visit to the Local Pig, I selected a variety of items to try, including freshly homemade ramp sausage. Made with pork, it had flecks of the green vegetable in it. For those who are unfamiliar with ramps, they are similar to wild onions and have a garlicky flavor. 

I decided to cook up the ramp sausage and use it as the foundation for a pasta sauce. I sautéed some garlic in a touch of oil, added the sausage (after extracting it from the casing and crumbling it), and stirred until the pink was gone. I then added oven-roasted sungold cherry tomatoes and fresh tomato sauce, some red pepper flakes, and chopped up broccoli rabe and its stems.

I planned on using orchiette pasta, but went with the trofie pasta I had in my pantry. Tossing it with the sauce, I scooped the finished product into pasta bowls and served grated Parmesan at the table.

A winner of a dish and stunningly simple.