These fried, spicy spaghetti pancakes are filled with hot Italian sausage and cheese. They are a perfect use for leftover spaghetti and a great way to showcase spicy sausage.
1 lb of Italian Spicy Sausage in casings. Chop 3 into 1” chunks and slice one link into 6 wedges.
1/2 c chopped onion
1/2 c ricotta cheese
3/4 c Parmigiano, grated
1/2 t kosher salt
1 T chopped fresh Italian parsley
1 T chopped fresh basil
1 t marjoram or oregano
1 –2 t minced fresh garlic
Red pepper flakes at your discretion
3 large eggs
4 c cooked leftover spaghetti, chopped into smaller lengths
Olive oil for frying
Spicy Honey for drizzle
Fresh Mozzarella Slices, Optional
Spicy Tomato Sauce (Use your favorite. I used Spinelli’s, a local brand.)
Pan fry Italian sausage in skillet until good and crispy. Do not pour grease from skillet.
In a large bowl, combine onion, ricotta, Parmigiano cheese and seasonings with eggs. Mix well and stir in spaghetti.
In the nonstick or cast iron skillet that you fried the sausage in, add enough olive oil to create a thin layer of oil. Over medium high heat, heat the skillet until a piece f spaghetti dropped in begins to sizzle. You may have to adjust the heat during cooking as you don’t want the pancakes to cook too fast.
Measure 1 c of the spaghetti mixture. Turn over and place into the hot oil. With a spatula, carefully flatten pancake until you have about a 5-6″ pancake. When crisp on one side, flip over and fry until both sides are golden.Each pancake took about 5-6 minutes to fry until golden, but depending on the temperature of your burner this could be longer or shorter! Drain and keep warm.
Serve on a bed of spicy tomato sauce. Top with a link of spicy sausage. Top with a slice of mozzarella, and broil until golden, though that is optional. Drizzle with some spicy honey. Devour politely.
Keywords: spaghetti pancake, fried spaghetti, leftover spaghetti, pasta patties, spaghetti pizza, fried spaghetti pancakes,