Barilla® Linguine Frittata With Leeks, Italian Sausage, And A Cherry Tomato Salad

  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Add some pasta to a frittata for a different take on this classic dish. The zesty cherry tomato salad brightens the color and flavor.


  • 1 lb. Barilla linguine
  • 12 Tbsp. olive oil
  • 19 oz. thinly sliced leeks
  • 3 lb. crumbled Italian sausage
  • as needed salt
  • as needed black pepper
  • 24 eggs
  • 3 cups milk
  • 6 oz. grated Pecorino cheese
  • 6 Tbsp. olive oil
  • 3 Tbsp. fresh lemon juice
  • 30 oz. halved red cherry tomatoes
  • 30 oz. halved yellow cherry tomatoes
  • 6 leaves chiffonade fresh basil


Step 1

Cook the Barilla® pasta for 1 minute less than the time indicated on the package. Drain pasta and drizzle with 3 Tbsp. of the olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

For each 8 servings, heat a 12-inch skillet with 3 Tbsp. oil and saute about 6 oz. leeks until soft. Add 1 lb. sausage and brown well, breaking it up and seasoning with salt and pepper. Add 2 2/3 cups pasta and saute for 1 minute.

Step 3

In a bowl, whisk together 8 eggs, 1 cup milk, 1/2 cup cheese, and season with salt and pepper. Pour over the pasta mixture and cook for 2 minutes.

Step 4

Put the pan in a 400-degree oven and bake until the eggs are cooked through and slightly browned. Flip the frittata onto a cutting board. Cut it into 8 wedges.

Step 5

Mix together the oil and lemon juice for the salad and toss with the cherry tomatoes, basil, and season with salt and pepper. Plate 1 piece of frittata with 1/2 cup salad.

Chef Recommended Cuts
  • Linguine
  • Spaghetti
  • Whole Grain Spaghetti
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container 24

Amount Per Serving
Calories 461
Calories from Fat 288
% Daily Value*
Total Fat 32g
Saturated Fat 9g
Trans Fat 0g
Cholesterol 238mg
Sodium 885mg
Total Carbohydrate 22g
Dietary Fiber 3g
Sugars 4g
Protein 22g

Vitamin A 20%
Vitamin C 13%
Calcium 18%
Iron 15%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.