Spaghetti frittata with sausage & tomato


1/2 lb sweet italian sausage, crumbled, casings discarded
2 garlic cloves, minced
5 tbsp olive oil
1 lb tomatoes, peeled, seeded, and cut into strips

1/2 cup firmly packed fresh basil leaves, sliced thin
1/2 lb spaghetti
1/3 cup freshly grated pecorino romano or parmesan cheese
4 large eggs, beaten lightly

How to prepare

In a heavy skillet cook sausage over moderate heat, stirring and breaking up lumps, until no longer pink and transfer to paper towels to drain. Pour off any fat in skillet and return sausage to skillet. Add garlic and 2 tbsp of oil and cook over moderate heat, stirring, until garlic is golden. Add tomatoes and basil and simmer 10 minutes. In a kettle of salted boiling water cook spaghetti until al dente and drain. In a large bowl toss spaghetti with sausage mixture, cheese, and salt and pepper to taste and cool 2 minutes. Add eggs and combine well. In a 12″ non-stick skillet heat remaining 3 tbsp oil over moderately high heat until hot but not smoking. Add pasta mixture and with 2 forks spread evenly. Reduce heat to moderate and cook frittata 3 minutes. Shift skillet so that one fourth of frittata is directly over center of burner and cook 1 1/2 minutes. Shift skillet 3 more times, cooking remaining fourths in same manner. Put a heat proof platter over skillet and invert frittata onto it. Slide frittata, browned side up, back into skillet and cook other side in same manner. Slide frittata onto platter and cool to room temperature. Serve frittata cut into wedges. Serves 6 to 8.

(1 votes, average: 4.00 out of 5)

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