Fill up on these spicy Italian stuffed subs for any big party! These sub sandwiches will fill you up and kick it up with some heat!
Dish Count :: 1 Saute Pan, 1 Wooden Spoon, 1 Cutting Board
I can’t stop myself at farmer’s markets. I go a little crazy. And this weekend… well it was no different. Thanks to Cookin’ Canuck and Fox and Briar. They enlightened my life with these sub sandwiches.
It’s alllll downhill from here folks. Stick a fork in me and call me dead. Because these subs have stopped me in my tracks.
On Saturday I was at the farmer’s market, on Sunday I was making a video about these. Check out the video!!
We stopped at nearly every market stand that was available. I bought fresh cheese, that I ended up forgetting in my purse for 8 hours after, and then bought a bag full of the most insanely colored bell peppers on the planet. Did you know you can find PURPLE bell peppers? One of the red and green striped ones made an appearance here in this spicy Italian stuffed sub.
Dara’s boys were all about these subs, telling us how good they were and I believe them. They are their mama’s boys. When we got back around and saw the stand again, I bummed some cash off Ben and got in line to get one. These kids do not lie. And as soon as we left, I immediately added the ingredients I thought went into this life changing creation to my shopping list and got to work. And might I say, they turned out spot on!
Ingredients Needed for Stuffed Italian Subs
- 4 Petite Baguettes, or 2 large baguettes.
- 2 Tbsp Olive Oil
- 2 Cloves Garlic, minced
- 1 pound Italian Pork Sausage, spicy or mild
- 1/2 cup jarred Roasted Red Bell Pepper, finely chopped
- 1 Whole Red or Green Bell Pepper, finely chopped
- 2-3 Tbsp finely chopped Basil
- 1 cup Chopped Onion
- 1 cup jarred Pasta Sauce
Steps for Making Stuffed Italian Subs
In a saute pan over medium heat, add in olive oil. Add in minced garlic, and stir about 30 seconds until fragrant. Add in Italian sausage, breaking it apart with a wooden spoon into large chunks. When the pork has turned golden brown on the outside, add in the roasted red pepper, fresh bell pepper, onion, and basil. Continue to cook until the onions have softened. Add in the pasta sauce and bring to a simmer for 5 minutes, or until the pork sausage is cooked fully.
Cut the end off of each baguette. If you are using a large baguette, slice in half. Using a muddler, or a wooden spoon with a thick handle, press it into the middle of the bread down to squish down the middle to create a hollow space.
Spoon the pork sausage mixture into the hollow center. Wrap with parchment paper and serve immediately.
This weekend was so much fun – not just me tucked away behind the stove cooking away – but getting out and enjoying the people I get to spend my life around. How lucky am I that there are people like Dara and Meghan so nearby, that I can break my usual go-go-go routine with and just relax. You never know where you will find inspiration – so it was a bit of a wake up call, to remind myself to take some time out for others – because you never know, you may be doing yourself a bigger favor when you do.
What a way to spend a Saturday morning.