Pasta with Ramp and Bacon Tomato Sauce

This will probably be my last post about ramps until next year... I was not expecting to see any more at the farmers market this past weekend, but lo and behold, Paul Lagreze (of New England Wild Edibles) was there with a few bunches left. The tops were getting past their prime, but the bulbs were big and gorgeous. Like many of their onion-y kin, ramps go nicely with bacon.

4-6 oz. bacon
1 lb uncooked pasta
1 bunch ramps, chopped (about 1 1/2 cups)
3 cups tomato sauce or chopped tomatoes
Salt and pepper to taste

Start by cooked the bacon over medium heat. While you do this, heat a large pot of salted water for the pasta. Cook the pasta, drain, and set aside. When the bacon is done, drain on paper towels, then chop.

Saute the ramps in the rendered bacon fat until they just start to turn translucent (you want them to retain some crunch), then scoop them out into a medium saucepan. Add the tomato sauce and simmer for 10 minutes or so. Add salt and pepper to taste.

Toss the cooked pasta with a little olive oil, then either toss with the sauce or top with sauce at the table. Serve hot. No need for cheese.

Serves about 4.