Tha' Big Unit. Recipe

Slice and render bacon

Chop the bacon into 1/2-inch pieces. In a large skillet over medium heat, add the bacon and cook until the fat has rendered and the pieces are crisp-tender, about 6–8 minutes. Use a slotted spoon to transfer cooked bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.

Cook smoked sausage

Slice the smoked sausage into 1/3-inch rounds (or half if using large links). Add the sausage to the skillet with the bacon fat and brown on both sides over medium-high heat, about 3–4 minutes per side. Remove and set aside with the bacon.

Warm pepperoni

Add the pepperoni slices to the skillet and fry briefly, about 1–2 minutes, until they start to crisp at the edges and release a little oil. Remove and set aside with the other cooked meats.

If the skillet is very greasy, pour off all but 1 tablespoon of fat. Add 1 tablespoon olive oil to the skillet and return to medium heat.

Peel and finely dice the onion. Add the onion to the skillet and cook until translucent and lightly golden, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in the tomato paste and cook 1 minute to remove rawness. Add the tomato sauce and crushed tomatoes, then sprinkle in the Italian seasoning, red pepper flakes, salt, and black pepper. Stir to combine and bring to a gentle simmer.

Return the browned sausage and half of the cooked bacon and pepperoni to the sauce. Simmer gently 8–10 minutes, stirring occasionally, so the flavors meld and the sauce thickens slightly. Taste and adjust seasoning.

Preheat the broiler to high (or oven to 425°F / 220°C if toasting whole roll). If using a hoagie roll: slice it open lengthwise and spread the interior with the softened butter. Place the roll cut-side up on a baking sheet and toast under the broiler 1–2 minutes until lightly golden; watch closely to avoid burning.

Spoon the meat-sauce mixture into the toasted roll (or spread on pizza dough). Evenly distribute the pepperoni slices saved earlier and the remaining bacon pieces over the meat. Sprinkle shredded mozzarella and provolone (if using) evenly on top, finishing with grated Parmesan.

Place under the broiler 2–4 minutes, or bake at 425°F (220°C) for 6–8 minutes, until cheese is fully melted and bubbling and edges are golden. Remove carefully.

Garnish with torn fresh basil leaves if desired. Let rest 2 minutes, slice, and serve hot.