Ramp Pasta with Sweet Chili Crisp-Butter

Ramp Pasta with Sweet Chili Crisp-Butter

This ramp pasta with sweet chili crisp-butter is a fantastic way to enjoy ramps in a departure from the more common recipes out there!

Use regular pasta for this, or even better, use my recipe for Ramp Speckled Pasta for the base. 

  • Prep Time20 min
  • Cook Time10 min
  • Total Time30 min
  • Yield4 servings


  • 1 batch ramp pasta OR 4 servings of linguine or fettuccini pasta
  • Kosher salt
  • 2 tablespoons (30ml) light soy sauce
  • 1 tablespoon (15ml) honey
  • 2 tablespoons (30ml) chili crisp, plus more for garnish
  • 2 tablespoons (28g) salted butter
  • 1 cup (100g) grated
  • 12 ramp leaves (wild leeks)
  • Parmesan cheese, plus more for garnish



Mix the soy, honey, and chili crisp in a small bowl. 


Bring a large pot of water to boil. Add a big pinch of salt. Add the noodles.

Cook until just al dente, or slightly under done.

Reserve a cup of pasta water. 


Meanwhile, melt the butter in a separate skillet over medium high heat. 

Add the soy-chili crisp mixture from the bowl, the cooked noodles, and 1/2 cup pasta water. 

Add the ramp leaves and the Parmesan cheese. 

Cook until noodles absorb most of the liquid, stirring often. You’re looking for a silky, clinging sauce on the noodles. 


Transfer the noodles to plates. Garnish with more Parmesan and chili crisp. Enjoy!

Ramp Pasta with Sweet Chili Crisp-Butter

Notice how I didn’t have you scroll through pages of mundane nonsense to get to the recipe? Notice that there were no annoying pop-ups or ads? That was on purpose!

I want finding and using my recipes to be easy for you, not frustrating. That does translate into a lot of lost income for me though. If you made this recipe and loved it, would you consider “buying me a coffee” and donating a buck or two through the Buy Me a Coffee app? It will help me keep pumping out recipes like this one! 


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