Italian Sausage Pizzaiola Bill Lawrie Rggw25a

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--ITALIAN SAUSAGE PIZZAIOLA
- 1 lb Italian sweet sausage, remo

2 ts Olive oil

1/2 lb Mushrooms, sliced

1/4 c Chopped onions

1 Red bell pepper, roasted, s

6 oz Jar marinated artichoke hea

8 Kalamata olives, pitted & c

2 Garlic cloves, chopped

6 Plum tomatoes, cut into 1/4

1/2 ts Italian seasoning

4 tb Chopped fresh basil

Salt & freshly ground black 8 Small or 4 large French sou

4 tb Grated Romano cheese

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.