What probably looks to you like a decent penne rigate con salsiccia fresca is actually the jumping off point for a Sunday afternoon repast. Like soups and stews, frittatas are an excellent way to use up little odds and end you might have laying around in the fridge, and they’re perhaps my favorite. For this one I sliced cooked Italian sausages, diced a bit of prosciutto and pancetta, chopped some parsley and sauteed it all up with sliced onions and garlic. Easy. Then I threw in some leftover penne rigate. Tossed. Added red wine, salt and pepper. Reduced. After evening out the ingredients in the skillet, I covered the mess with beaten eggs…

…and large-shred Gouda, diced tomato and more parsley…

I baked it at 400 degrees Fahrenheit until it felt solid and the cheese was melted to a nice golden brown. Then I sliced it like a pie, drizzled some primo extra virgin olive oil on top, and scarfed it down.