Pasta frittata with sausage and hot peppers from Cook's Illustrated Magazine, Jul/Aug 2014 (page 21)

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Notes about this recipe

  • Shewi128 on October 06, 2023

    This was a really interesting recipe. It tasted like an egg dish, so it was like, is this breakfast or dinner? I have made frittata before, but never with pasta. I increased the sausage, but I would also increase the peppers as well. It got nice and crispy on the bottom. I would make this again if I have angel hair pasta lying around.

  • ashallen on October 26, 2019

    Very good! Great flavors and a nice creamy texture. Pretty easy to make (though flipping the frittata requires some care) and doesn't dirty lots of dishes. We substitute chopped up roasted red bell peppers for the hot peppers - works very well. Sausage quality is important since it features prominently in the dish. This dish is substantial - I've sometimes cut back on the sausage quantity for a lighter version. Recipe calls for cooking sausage until fat renders (i.e., half-cooked), but I like to cook it until it's browned for extra flavor. Extra parsley is great too (up to 5 tbsp)! Original recipe calls for adding 3 tbsp vegetable oil to cook pasta - final dish seemed greasy to me when I used this much, so I now aim for 2 tbsp of sausage fat + oil when cooking the pasta. Leftovers keep for at least a couple of days and are great for breakfast. [Cross-post for Annual Edition/ Magazine.]

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