This recipe is a fabulous way to use up leftover pasta of any kind. Sometimes we cook extra pasta just so that we can make this the next morning! If you have un-sauced pasta left over, go ahead and use it, too, and serve warm Isernio’s Half Hour Tomato Sauce with it (or any red sauce of your choice that is on hand). This is a delightful brunch dish and one we find that many people have not tried before. Any of the Isernio’s Italian sausages work beautifully for this preparation. Top it with grated Parmigiano before serving, and a sprinkling of finely shredded fresh basil leaves.
Pasta Frittata with Sausage & Mushrooms
Ingredients
- 1 Tbsp. butter, unsalted
- 1/4 cup olive oil, extra virgin
- 1/2 lb. (2 links) Isernio's Italian Sausage, Hot or Mild, removed from casings, or 1/2 of a 1 lb. Italian Chicken Roll
- 2 tsp. minced fresh garlic
- 1/4 lb. mushrooms, white, crimini, portabello, or others of choice
- 1 onion, small, minced
- 2 cups leftover spaghetti or other pasta, in tomato sauce
- 2 oz. prosciutto, thinly sliced, chopped
- 1/2 cup heavy cream
- 2 oz. (1/2 cup) Parmigiano Reggiano, freshly grated
- salt and freshly ground pepper to taste
- 8 eggs, large, lightly beaten
Instructions
- Preheat the oven to 350 degrees. In a medium skillet, add 1 tablespoon of the olive oil. Add the sausage and cook over medium heat, breaking up with a wooden spoon, until all pinkness is gone. Do not brown. Add garlic and cook for 30 more seconds. Transfer with slotted spoon to a plate.
- Melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened, about 2 minutes. Add in the sausage.
- Transfer the mixture to a large bowl and add the pasta in tomato sauce, prosciutto, cream and ¼ cup of the Parmigiano. Add the eggs and stir to combine.
- Place remaining olive oil to a clean 10”-nonstick skillet. Place over medium heat to heat oil. Add egg mixture and cook over medium heat until eggs at bottom set and a light golden brown color appears. Do not over-brown by applying to much heat, too fast!
- Place the pan in the pre-heated oven and bake for 5 – 7 more minutes, or until eggs are set to desired consistency and begin to puff up a bit. Remove from oven, let rest for 1 – 2 minutes, cut into wedges and serve, topped with remaining grated cheese and more warm red sauce, if desired.
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