Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pounds | Italian sweet sausage, remo |
2 teaspoons | Olive oil |
½ pounds | Mushrooms, sliced |
¼ cup | Chopped onions |
1 \N | Red bell pepper, roasted, s |
6 ounces | Jar marinated artichoke hea |
8 \N | Kalamata olives, pitted & c |
2 \N | Garlic cloves, chopped |
6 \N | Plum tomatoes, cut into 1/4 |
½ teaspoon | Italian seasoning |
4 tablespoons | Chopped fresh basil |
\N \N | Salt & freshly ground black |
8 \N | Small or 4 large French sou |
4 tablespoons | Grated Romano cheese |
\N \N | Cubed |
ITALIAN SAUSAGE PIZZAIOLA
Brown sausage slowly, rendering as much grease as possible. Submerge sausage in boiling water for 10-15 seconds to allow more grease to float away. Saute mushrooms, onions, red pepper, artichoke hearts, olives, garlic in olive oil until crisp-tender, about 3-4 minutes. Add tomatoes, Italian seasoning, basil and sausage. Reduce heat and simmer until it is of the right consistency. Add salt & pepper to taste. Meanwhile, cut tops off rolls and hollow them out. Then place in 350F oven for a few minutes until crusts are crisp. Fill each roll with sausage/vegetable mixture. Sprinkle Romano atop each roll and place under broiler just until cheese starts to melt. Serve this alongside a green salad with Italian dressing* and a glass of Bardolino or Chianti. *If you make your own Italian dressing, save the artichoke marinade to mix into the dressing. Serves 4. Enjoy.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini