Pasta Frittata with Sausage and Hot Peppers

Name: Pasta Frittata with Sausage and Hot Peppers
Yield: Serves 4 to 6
Ingredients: 8 , large eggs; 1 ounce, Parmesan cheese, grated (1/2 cup); 3 tablespoons, extra-virgin olive oil; 3 tablespoons coarsely chopped, jarred hot cherry peppers; 2 tablespoons, chopped fresh parsley; , Salt and pepper; 8 ounces, sweet Italian sausage, casings removed, crumbled; 2 , garlic cloves, sliced thin; 3 cups, water; 6 ounces, angel hair pasta, broken in half; 3 tablespoons, vegetable oil

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Appears in Cook's Illustrated July/August 2014, America's Test Kitchen TV

Throwing together eggs and last night’s pasta is one way to make this dish. But for the ideal—a creamy interior encased in crispy strands—skip the leftovers and start from scratch.

SERVES4 to 6

TIME1 hour

has video

WHY THIS RECIPE WORKS

For a pasta frittata that showcased egg and pasta in equal measure, we opted for superthin angel hair pasta. The strands of angel hair formed a delicate network throughout the eggy interior. We started with dried pasta instead of leftover c...

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