Recipe - Italian Sausage Pizzaiola

ITALIAN SAUSAGE PIZZAIOLA
1 pound Italian sweet sausage, remo
2 teaspoon Olive oil
One half pound Mushrooms, cut or sliced up
One fourth cup Chopped onions
1 Red bell pepper, roasted, s
6 ounce Jar marinated artichoke hea
8 Kalamata olives, pitted & c
2 Garlic cloves, chopped
6 Plum tomatoes, cut into 1/4
One half teaspoon Italian seasoning
4 tablespoon Chopped fresh basil
Salt & freshly ground black
8 Small or 4 large French sou
4 tablespoon Grated Romano cheese
Cubed

Brown sausage slowly, rendering as much grease as possible. Submerge
sausage in boiling water for 1015 seconds to allow more grease to float
away. Saute mushrooms, onions, red pepper, artichoke hearts, olives, garlic
in olive oil until crisptender, about 34 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