Sometimes I have these cravings to eat a specific flavor combination but don’t necessarily want to eat it in the typical way. For example, I was really craving an Italian Sub loaded with ham, salami, pepperoni and soppressata and covered in pepperoncini and Italian dressing. But I wasn’t in the mood for a sandwich. So I put on the thinking cap and come up with this pasta dish and whoa is it good! Italian Sub Pasta is such a tasty dish, my kids have already asked for it again.
I used a ham steak and cut it into chunks. If you have deli ham on hand, that will probably work fine to. For the other three meats, I used the thicker slices that you find by the fancy snacking cheese and such, not the stuff found by the other deli meats. I wanted them to be thick enough to get a fork into, so that it wouldn’t be difficult to eat.
For the Italian dressing, you can use what ever your favorite variety is. I used the Olive Garden brand for this, because they use pepperoncini flavors in it and I was really after that tang. You can use what ever you typically use, but keep in mind that it does take a full 16 oz bottle to get the right coating on the meats and pasta.
You could do a green salad on the side of this. Or, like I did, a couple of slices of warm Italian bread. You could also do some sort of vegetable on the side. It is a pretty hearty dish so you might not need anything on the side at all.
Now Let’s Get Cookin’!
Italian Sub Pasta
- 8 oz Ham diced
- 8 oz Salami Slices quartered
- 8 oz Soppressata Slices quartered
- 8 oz Pepperoni Slices quartered
- 4 tbsp Butter
- 16 oz Italian Dressing
- 1 cup Parmesan Cheese grated (plus more for garnish)
- 1 cup Pepperoncini sliced
- 1½ lb Spaghetti
- Start water boiling for pasta.
- In a sauce pan over medium heat, melt butter. Add dressing and parmesan cheese. Let simmer for 3 minutes then add in meats.
- Add pasta to boiling water and cook as directed on the package. Drain in colander and rinse with cool water. Return to pot, away from heat.
- Pour sauce mixture over top of pasta and toss to evenly coat.
- Serve in a shallow bowl with portion of peppers over top. Sprinkle with additional parmesan cheese, if desired.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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