Sausage Parm Recipe

Bring 6 cups water to a rolling boil in a large pot. Add 1 tablespoon salt and the cavatappi. Cook according to package directions until al dente (usually 8–10 minutes). Reserve 1/2 cup pasta cooking water, then drain the pasta and toss with 1 tsp olive oil to prevent sticking. Set aside.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage (crumbled if removed from casings) and cook, breaking up with a wooden spoon, until browned and cooked through, about 6–8 minutes. Remove cooked sausage to a plate and leave any rendered juices in the pan for flavor.

In the same skillet (or a separate one) heat 1 tablespoon olive oil over medium-high heat. Add the sliced peppers and onions, season with 1 tsp salt and 1 tsp black pepper, and cook, stirring occasionally, until softened and nicely charred in spots, about 8–10 minutes. Reduce heat if they brown too quickly. Remove from heat and set aside.

Make a roux: melt 3 tablespoons butter in a medium saucepan over medium heat. Add 3 tablespoons flour and whisk continuously for 1–2 minutes until the mixture is bubbly and slightly nutty but not browned.

Gradually whisk in 2 cups whole milk and 1 cup heavy cream, bringing the mixture to a gentle simmer. Continue whisking until smooth and slightly thickened, about 3–5 minutes.

Lower heat to low and add 1 cup shredded provolone, 1 cup shredded mozzarella, 1 tablespoon grated Parmesan, 1 teaspoon garlic powder, 3 teaspoons salt, and 1 teaspoon black pepper. Stir until the cheeses melt and the sauce is glossy. If the sauce is too thick, whisk in up to 1/2 cup reserved pasta water a little at a time to reach desired consistency. Keep warm on the lowest heat.

Warm 2 cups marinara in a small saucepan over medium-low heat. Stir in 1/4 teaspoon red pepper flakes if using. Keep warm. Taste and adjust salt if necessary.

Toast the sub rolls: preheat oven broiler to high or a 400°F oven. Split rolls and brush cut sides lightly with melted butter (optional). Place cut sides up on a sheet pan and toast until just golden, 2–4 minutes under broiler or 5–7 minutes in oven. Watch closely to avoid burning.

Toast panko: in a small skillet over medium heat, warm 1 tsp olive oil and add 1/2 cup panko. Stir frequently until golden, about 2–4 minutes. Remove from heat and immediately stir in 2 tablespoons grated Parmesan. Set aside.

Combine pasta with sauce

Fold the cooked cavatappi into the warm house cheese sauce, adding reserved pasta water a tablespoon at a time if needed to loosen. Gently fold in the cooked sausage and grilled peppers & onions so everything is evenly coated.

Spoon a generous portion of the cheesy sausage pasta onto each toasted sub roll bottom.

Top each sandwich with 1–2 slices (about 2 oz) of mozzarella. Spoon about 2 tablespoons warm marinara over the cheese, then sprinkle a tablespoon of the toasted panko-Parmesan mixture on top to add crunch.

Place assembled sandwiches on the sheet pan and, if you want the cheese melted and panko warmed, broil for 1–2 minutes until cheese is melted and panko is warmed (watch closely).

Finish with a sprinkle of extra grated Parmesan and chopped basil or parsley. Serve immediately.