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
Ingredients
- 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
Instructions
- 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:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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Looks good! Thanks so much for linking up at the 25 and Done Link Party 12! 25 entries in 25 hours!! Shared on Pn and Tw, unable to share on Fb, maybe a glitch, not sure.
This recipe sounds really good. Thanks for sharing it.
This sounds like a really good summer potluck party food, Estelle!
Excellent idea
Thanks so much for sharing your awesome post with us at Full Plate Thursday, 578. Hope you have a great week and come back to see us real soon!
Miz Helen
Oh man! That’s my kind of pasta!! Thanks for sharing at the What’s for Dinner party. Hope your week has been amazing!