Yield: 24 servings.
1 lb. linguine
12 Tbsp. olive oil
12 oz. leeks, thinly sliced
3 lb. Italian sausage, crumbled
as needed, salt
as needed, black pepper
24 eggs
3 cups milk
6 oz. Pecorino cheese, grated
6 Tbsp. olive oil
3 Tbsp. fresh lemon juice
30 oz. red cherry tomatoes, halved
30 oz. yellow cherry tomatoes, halved
6 leaves fresh basil, chiffonade
Cook pasta for 1 minutes less than time indicated on the package. Drain and drizzle with 3 Tbsp. olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Store in zip-lock bags or sealed plastic container; refrigerate and use within several hours.
For each 8 servings, heat a 12” skillet with 3 Tbsp. oil and sauté 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 sauté for 1 minute.
In a bowl, whisk together 8 eggs, 1 cup milk, ½ cup cheese, and season with salt and pepper. Pour over pasta mixture and cook for 2 minutes.
Put pan in a 400°F oven and bake until eggs are cooked through and slightly browned. Flip frittata onto cutting board. Cut into 8 wedges.
Mix together 6 Tbsp. olive oil and 3 Tbsp. lemon juice for salad and toss with cherry tomatoes and basil, then season with salt and pepper. Plate 1 piece of frittata with ½ cup salad.
