Paisano Pasta Chips Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add penne and cook 2 minutes less than package directions so pasta is very al dente (it will finish crisping in the oven). Drain well.

Toss and bake

Preheat oven to 400°F (200°C). Toss the drained penne with 2 tablespoons olive oil, garlic powder, onion powder and black pepper until evenly coated. Spread pasta in a single layer on a rimmed baking sheet lined with parchment. Bake 18–22 minutes, stirring/turning once halfway, until edges are golden and pieces are crisp but not burned. Remove and set aside on paper towels to drain any excess oil.

Cook sausage

While pasta bakes, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage (broken up with a spoon) and cook 6–8 minutes until browned and cooked through. Use a slotted spoon to transfer sausage to a bowl, leaving drippings in the pan.

Sauté vegetables

Reduce heat to medium. Add sliced onion and red bell pepper to the skillet with the sausage drippings. Sauté 4–5 minutes until softened and slightly caramelized. Add chopped sun-dried tomatoes and cook 1 additional minute. Season with a pinch of salt and black pepper. Return cooked sausage to the pan and toss to combine. Keep warm off heat.

Layer chips and toppings

Lower oven to 375°F (190°C). On the rimmed baking sheet or an ovenproof serving platter, arrange the baked pasta chips in an even layer. Evenly distribute the sausage, onion, pepper and sun-dried tomato mixture over the pasta chips.

Add cheeses and bake

Sprinkle shredded mozzarella and provolone over the topped pasta chips. Return to oven and bake 6–8 minutes at 375°F, or until cheeses are melted and bubbly. Remove from oven.

Make roux

While the cheese melts, prepare the asiago cream sauce: in a small saucepan over medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour and whisk continuously 1–2 minutes to cook the raw flour taste, forming a blond roux.

Finish sauce

Slowly whisk in 1 cup milk and 1/2 cup heavy cream until smooth. Add minced garlic. Bring mixture to a gentle simmer, whisking so it thickens, about 3–4 minutes. Remove from heat and whisk in 1/2 cup grated asiago until melted and smooth. Season to taste with salt, black pepper and optional red pepper flakes. If sauce thickens too much, thin with up to 2 tablespoons additional milk.

Sauce the chips

Drizzle the warm asiago cream sauce evenly over the baked pasta chips and cheese, or serve on the side for dipping.

Sprinkle chopped fresh parsley and an extra tablespoon grated asiago over the finished Paisano Pasta Chips. Serve immediately while chips remain crisp and cheese is melty.