Recipe: Sausage Frittata

This simple meal utilizes pasta in an inventive, delicious way.

by

To the best of my recollection, the original version of this recipe came from a Gourmet Magazine article on neat things to do with pasta. During the ensuing years, I've altered it here and there. When I operated a takeout shop, the frittata was a popular item because it can be frozen and reheats beautifully. When I make it at home, I usually cut it into wedges and freeze some of it for later. I used whole wheat pasta in this recipe, but regular pasta will also work.

INGREDIENTS

Yields 6-8 servings

  • 1/2 pound hot Italian sausage
  • 1/2 pound spaghetti or linguini, cooked and drained
  • 1 tablespoon vegetable oil
  • 1 cup diced onions
  • 1 tablespoon minced garlic
  • 1 14-ounce can petit diced tomato
  • 1 1/2 tablespoons dried basil
  • 2/3 cup grated Asiago or Parmesan cheese
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 eggs
  • 1/2 cup cream
  • 2/3 cup Asiago or Parmesan cheese

INSTRUCTIONS

  1. Preheat the oven to 350 degrees. Line the bottom of a 9-by-2-inch round cake pan with parchment. Spray the parchment and sides of the pan. Set aside.
  2. Remove casings from sausage and saute, breaking up into small pieces. Remove and drain if necessary.  
  3. Add vegetable oil to skillet and saute onions until they are soft and translucent. Add garlic, and saute briefly to soften.
  4. Add tomatoes and basil; cook over medium heat for about 10 minutes, until just a little juice remains.
  5. Combine spaghetti and sausage.
  6. Whisk eggs. Add the cream, tomato mixture, 2/3 cup of Asiago or Parmesan cheese, and salt and pepper. Stir very well to distribute everything evenly. Pour into spaghetti mixture and mix very well. Pour into the prepared pan. Sprinkle the remaining 2/3 cup of Asiago or Parmesan cheese on top.  
  7. Bake for 30 minutes. If it is browning too quickly, cover loosely with foil. Let rest about 10 minutes before serving. Or bring to room temperature, and then store in the refrigerator. Preheat the oven to 350 degrees. Cover with foil, and reheat for about 20 minutes.
  8. If frozen, thaw in the refrigerator overnight. Heat as above if chilled.

©Copyright Helen S. Fletcher 2016.  All Rights Reserved.  

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