Italian sausage pizzaiola bill lawrie rggw25a

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


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.

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