If you’re looking for a meal that’s as quick as it is comforting, the 30-Minute Pasta and Sausage Frittata Recipe is an absolute kitchen hero. It combines tender angel hair pasta, savory Italian sausage, and a rich, fluffy egg base all cooked together in just half an hour. This recipe is a beautiful balance of textures and flavors that come together effortlessly, making it perfect for busy weeknights or a hearty brunch with friends. Once you try this dish, you’ll see why it fast became one of my personal favorites.
Ingredients You’ll Need
This recipe calls for simple, accessible ingredients, each selected to build layers of flavor and texture. The sausage adds heartiness, Parmesan cheese brings umami richness, and a touch of pepperoncini injects just the right amount of brightness. Fresh parsley and aromatic garlic round out the dish, while angel hair pasta helps create a pleasing chew that’s totally satisfying.
- 8 large eggs: The creamy custard that binds everything together for that perfect frittata texture.
- 1/2 cup Parmesan cheese (shredded): Adds a nutty, salty depth that elevates every bite.
- 1/4 cup pepperoncini peppers (chopped): A zingy pop of tang and slight heat for brightness.
- 2 tablespoons fresh parsley (chopped): Freshness and herbal notes to lighten the richness.
- 1/2 teaspoon salt and 1/2 teaspoon pepper: Essential seasoning to balance flavors.
- 8 ounces Italian sausage: The savory meat base that infuses the dish with heartiness and spice.
- 1/2 medium onion (chopped): Sweet and soft texture that complements the sausage.
- 2 cloves garlic (smashed and minced): Adds aromatic warmth and depth.
- 3 cups water: For cooking the pasta right in the skillet.
- 3 tablespoons olive oil: Keeps the pasta from sticking and adds richness.
- 6 ounces angel hair pasta (uncooked, broken in half): Cooks quickly and layers perfectly within the frittata.
- 3/4 teaspoon kosher salt: Seasoning the pasta water for better flavor.
- 3 tablespoons oil: Used for cooking and helping the frittata crisp beautifully.
How to Make 30-Minute Pasta and Sausage Frittata Recipe
Step 1: Whisk the Egg Mixture
Start by whisking together your eggs, Parmesan cheese, chopped pepperoncini, fresh parsley, salt, and pepper in a large bowl. This is the creamy, flavorful base that will turn into a fluffy, rich frittata. Setting this aside while you cook the sausage allows the flavors to meld beautifully.
Step 2: Cook the Sausage and Aromatics
Heat a 10-inch nonstick skillet over medium-high heat, crumble in the Italian sausage, and add half of your chopped onion. Cooking for about 4 minutes lets the sausage brown and the onion soften, releasing its sweetness. Then add the garlic and let it sauté just until fragrant. Removing the cooked meat mixture from the heat and mixing it into the egg mixture ensures every bite is bursting with savory goodness.
Step 3: Prepare the Skillet for Pasta
Wipe out the sausage grease to avoid excess oiliness but keep the flavor base in the pan. This simple step prepares your skillet for cooking the pasta just right, so it doesn’t stick and crisps nicely.
Step 4: Boil the Pasta in the Skillet
Add three cups of water, pasta broken in half, kosher salt, and olive oil directly into the skillet and bring to a boil. Cooking the pasta right there is efficient and flavorful. Stir occasionally in the first few minutes, so the strands don’t clump together.
Step 5: Evaporate Water and Crisp the Pasta Base
Once the pasta cooks through and the water evaporates, the olive oil starts sizzling, signaling the perfect time to reduce heat to medium. Using a rubber spatula, carefully lift the edges every few minutes to prevent sticking and encourage a golden brown crust forming on the bottom. This crispy base adds a wonderful texture contrast to the soft pasta and fluffy eggs.
Step 6: Incorporate Eggs and Final Cooking
Push the pasta up the sides of the skillet to create a nest, then pour your egg and sausage mixture over the top. Using tongs, gently lift pieces of pasta so the eggs fill in between without disturbing that crisp bottom layer. Cover the skillet and let the eggs set gently over 5 to 8 minutes. The covered skillet mimics an oven’s gentle heat, perfectly cooking the top layer of eggs.
Step 7: Flip for the Finishing Touch
This is the fun part! Carefully invert the frittata onto a plate (ask for moral support if needed) so the crispy side is now on top. Slide it back into the skillet to cook the other side just until lightly browned, about 2 to 4 minutes. This gives your frittata a beautiful golden finish all around.
Step 8: Slice and Serve
Slide the finished frittata onto a serving plate and cut into wedges. It’s ready to enjoy immediately, packed with layers of flavor and that perfect combo of tender pasta, savory sausage, and creamy eggs.
How to Serve 30-Minute Pasta and Sausage Frittata Recipe
Garnishes
Brighten up your frittata with a sprinkle of freshly chopped parsley or a few extra shards of Parmesan cheese. A light drizzle of good-quality olive oil or a pinch of red pepper flakes can add a subtle kick. These simple garnishes create a beautiful contrast that enhances both presentation and taste.
Side Dishes
This frittata pairs beautifully with fresh, light sides. Try a crisp Raspberry Avocado Salad for a sweet, creamy counterpoint or a fresh fruit salad that adds juicy refreshment. A simple green salad with a lemon vinaigrette also complements the rich flavors and balances the meal.
Creative Ways to Present
For a crowd, serve the frittata on a large wooden board with colorful bowls of garnishes and sides so everyone can customize their plates. For a brunch, cut it into small wedges and offer a variety of dipping sauces like pesto or spicy marinara. You can even turn leftover slices into hearty breakfast sandwiches by layering them with greens inside a crusty roll.
Make Ahead and Storage
Storing Leftovers
Leftovers keep wonderfully in an airtight container in the fridge for up to 3 days. The pasta and sausage frittata holds up well, and simply reheating will restore much of its original texture and flavor.
Freezing
You can freeze leftover portions by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. Frozen frittata slices stay good for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat slices gently in a skillet over medium-low heat to maintain that delicious crispy exterior. Alternatively, use a microwave for convenience, but be mindful it may soften the crispness. If using the oven, 350°F for about 10 minutes works perfectly.
FAQs
Can I use other types of pasta?
Yes! While angel hair is ideal for quick cooking and texture, small pasta shapes like penne or fusilli also work well. Just adjust the cooking time if needed, and be sure to break larger pasta to fit your skillet.
Is it possible to make this dish vegetarian?
Absolutely. Swap the Italian sausage for sautéed mushrooms, spinach, or even plant-based sausage alternatives for a vegetarian-friendly version that still packs a lot of flavor.
Can I prepare parts of this recipe in advance?
You can brown the sausage and chop the veggies ahead of time to save a few minutes when you’re ready to cook. The egg mixture can also be whisked in advance but reserve mixing with the meat until cooking.
How do I know when the frittata is fully cooked?
The bottom should be golden and crisp, and the eggs on top will look mostly set but still slightly soft in the center before flipping. After flipping, cook until the second side is lightly browned. The texture should be tender but not runny.
What’s the best way to flip the frittata without breaking it?
Use a large plate larger than the skillet and an oven mitt or towel for safety. Cover the pan firmly with the plate, hold tightly, and flip in one confident motion. If it doesn’t come out perfectly the first time, no worries — you’ll get the hang of it!
Final Thoughts
The 30-Minute Pasta and Sausage Frittata Recipe is an absolute must-try for anyone who loves food that’s delicious, fast, and a little bit unexpected. Its combination of textures, flavors, and that crisp bottom crust will have you coming back time and again. Invite family or friends to join you in making it and watch how quickly it disappears from the table. Give it a go—you won’t regret it!
Print
30-Minute Pasta and Sausage Frittata Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
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
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.
