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Pasta Frittata with
Sausage & Mushrooms
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
unsauced pasta left over, go ahead and use it, too, and serve warm
Isernio’s 30-Minute 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. |
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Ingredients |
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1 |
tbsp. butter, unsalted |
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1/4 |
cup olive oil, extra
virgin |
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1/2 |
lb. Isernio's
Italian Sausage, removed from casings, crumbled |
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2 |
tsps. garlic, fresh,
finely chopped |
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1/4 |
lb. mushrooms, white,
crimini, portabello, or others of choice |
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1 |
onion, small, minced |
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2 |
cups leftover
spaghetti or other pasta, in red sauce |
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2 |
ozs. prosciutto,
thinly sliced, chopped |
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1/2 |
cup heavy cream |
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2 |
ozs. (1/2 cup)
Parmigiano Reggiano, freshly grated |
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salt and freshly
ground pepper to taste |
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8 |
eggs, large, lightly
beaten
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Method |
 Preheat
the oven to 350 degrees. In a medium skillet, melt the
butter in 2 tablespoons of the olive oil. Add the sausage
crumbles and cook over moderate heat until the sausage just
loses its pinkness, about 5 – 7 minutes. Add garlic and cook
for 30 more seconds. |
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Add
mushrooms and cook, stirring often, until softened, about 2
minutes. Add the onion and cook until softened, about 5
minutes. |
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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. |
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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! |
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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. Serves 4. |
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ISERNIO'S
5600 Seventh Avenue South, Seattle, WA 98108
Tel.: (206) 762-6207 Toll-free: 1-888-495-8674
Fax: (206) 762-5259 Email:
info@isernio.com
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