Italian Sausage Pizzaiola
Rec.food.recipes/Esther Westerveld (2002)
Serves 4

1 lb Italian sweet sausage, remove skin
2 tsp olive oil
1/2 lb mushrooms, sliced
1/4 cup chopped onions
1 red bell pepper, roasted, sliced
6 oz jar marinated artichoke hearts*
8 Kalamata olives, pitted and chopped
2 garlic cloves, chopped
6 plum tomatoes, cut into 1/4 inch dice
1/2 tsp Italian seasoning
4 tbsp chopped fresh basil
salt and freshly ground black
8 small or 4 large French rolls
4 tbsp grated Romano cheese

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.