Sausage and Peppers Fettuccine

1: In a large pan, sauté 2 Italian sausage links (casing removed) until slightly browned.

2: Add 3/4 cup chopped bell pepper and 1/2 cup chopped ramp stems (can use leek stems if you don't have ramps).

3: Add salt and pepper and let sauté until veggies are soft and meat is well browned.

4: Boil fettuccine according to package directions; once finished, save about 1/2 cup pasta water and then drain.

5: Add pasta to large pan with sausage.

6: Squeeze the juice of one lemon over it, add pasta water, and 3 tablespoons of Parmesan cheese and stir until combined.

7: Add the top leaves of the ramps or leeks and 2 handfuls of arugula; let it wilt.

8: Top with more Parmesan and red pepper flakes if desired.