Sausage, broccolini, and pasta frittata

(kathryn russell)
February 25, 2009

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Serves 4

2 tablespoons unsalted butter
8 ounces raw Italian sausage, sliced 1/4-inch thick
4 ounces broccolini, stems trimmed
Salt, to taste
1 tablespoon vegetable oil
8 eggs
1/2 cup heavy cream
2 cups cooked tube-shaped pasta (leftover pasta works well)
1/4 teaspoon crushed red pepper
2 cups marinara sauce, warmed
2 cups grated Parmesan
1. Set the oven at 450 degrees. Have on hand a large nonstick skillet with a heatproof handle.

2. In the skillet, melt the butter over medium-high heat. Add the sausage and cook, stirring often, for 5 minutes or until browned. Transfer to paper towels to drain; leave the fat in the skillet.

3. Add the broccolini and salt. Cook, stirring often, for 3 to 4 minutes or until tender. Transfer the broccolini to a cutting board and chop roughly. Wipe out skillet with a paper towel.

4. Add the vegetable oil and heat until hot. In a bowl, whisk the eggs, cream, and a large pinch of salt. Return the sausage and broccolini to the skillet, add an even layer of the pasta, and sprinkle with the red pepper. Pour the egg mixture evenly on top. Transfer to the oven. Bake the frittata for 12 to 15 minutes or until the edges are lightly browned and puffy and the center does not jiggle.

5. Cool to room temperature (it will fall as it cools). Place a plate on top of the skillet, carefully flip the skillet over, and lift it off, leaving the frittata on the plate. Serve with the marinara sauce and Parmesan.

Adapted from "Two Dudes, One Pan"