Description
This Easy 30-Minute Pasta Frittata with Sausage and Parmesan is a hearty, savory dish combining tender angel hair pasta with flavorful Italian sausage, Parmesan cheese, and a crispy golden crust. Perfect for a quick dinner or brunch, this skillet-cooked frittata balances cheesy, spicy, and fresh notes with a satisfying texture that’s crisp on the outside and tender inside.
Ingredients
Scale
Egg Mixture
- 8 large eggs
- 1/2 cup Parmesan cheese, shredded
- 1/4 cup pepperoncini peppers, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Sausage and Vegetables
- 8 ounces Italian sausage
- 1/2 medium onion, chopped
- 2 cloves garlic, smashed and minced
Pasta and Cooking
- 6 ounces angel hair pasta (uncooked, broken in half)
- 3 cups water
- 3/4 teaspoon kosher salt
- 3 tablespoons olive oil
Instructions
- Prepare Egg Mixture: In a large bowl, whisk together 8 eggs, 1/2 cup Parmesan cheese, 1/4 cup chopped pepperoncini peppers, 2 tablespoons fresh parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Set this flavorful mixture aside.
- Cook Sausage and Aromatics: Heat a 10-inch nonstick skillet over medium-high heat. Add and crumble 8 ounces Italian sausage with 1/2 chopped onion. Sauté for about 4 minutes until the sausage is fully cooked and the onion becomes translucent. Add 2 cloves garlic and cook for an additional minute until fragrant. Remove from heat and transfer this mixture into the egg bowl, combining them well.
- Remove Excess Grease: Wipe out the skillet with a paper towel to remove grease, preparing it for pasta cooking.
- Cook Pasta in Skillet: Add 3 cups water to the skillet and bring it to high heat. Add 6 ounces of broken angel hair pasta along with 3/4 teaspoon kosher salt and 3 tablespoons olive oil. Stir occasionally to prevent sticking as the water comes to a boil.
- Boil Pasta Until Water Evaporates: Continue boiling the pasta for 8-12 minutes, stirring occasionally, until all the water has evaporated and the oil starts to sizzle in the pan.
- Let Pasta Crisp: Reduce heat to medium and stop stirring. Using a rubber spatula, gently lift edges of the pasta occasionally to prevent sticking and encourage even crisping. This helps form a golden, crispy crust on the bottom.
- Cook Until Bottom is Golden Brown: Keep cooking on medium heat for another 5-7 minutes, lifting pasta edges now and then, until the bottom is crisp and golden brown.
- Shape Pasta Surface: Push the pasta up the sides of the skillet to cover the surface evenly, maintaining medium heat.
- Add Egg Mixture to Pasta: Pour the egg and sausage mixture evenly over the pasta. Use tongs to carefully lift sections of pasta (without disturbing the crispy bottom) allowing the egg to flow underneath and mix slightly with the pasta.
- Cover and Cook Eggs: Cover the skillet with a tight-fitting lid, keep the heat at medium, and cook for 5 minutes. Check if the bottom crust is golden and eggs on top are just set, with the center still slightly raw; cook up to 3 more minutes if needed. Then remove from heat.
- Invert the Frittata: Using oven mitts, place a large plate over the skillet and carefully flip the skillet to invert the frittata onto the plate, brown side up. Slide the frittata back into the skillet with the raw side down, adjusting with a spatula if necessary.
- Cook the Other Side: Cook over medium heat for 2-4 minutes until the second side becomes light brown.
- Serve: Slide the frittata onto a serving plate and cut into wedges. This dish pairs excellently with a Raspberry Avocado Salad or a fresh fruit salad.
Notes
- Breaking the angel hair pasta in half helps fit it better into the skillet and allows more even cooking.
- Be careful when inverting the frittata; use oven mitts and a large plate for stability.
- The crispy golden crust adds a lovely texture contrast; do not disturb it while adding the eggs.
- Substitute pepperoncini peppers with mild banana peppers if you prefer less heat.
- This frittata is great for breakfast, brunch, or a simple dinner served alongside a fresh salad.
