Italian Sausage Pizzaiola with Vegetables
Submitted by shera0369
Dive into this easy Italian sausage pizzaiola with vegetables recipe: savory sausage, mushrooms, peppers, and tomatoes stuffed into crispy rolls for a quick dinner. Perfect for beginner cooks seeking authentic Italian sausage sandwich ideas or healthy veggie-packed subs at home. Serves 8 as an appetizer, 4 as a main.
YIELD
4 servingsPREP
15 minCOOK
35 minREADY
50 minSavor the bold, garlicky punch of Italian sausage mingling with tender veggies in a saucy pizzaiola that stuffs crisp French rolls. This dish channels the rustic streets of Naples right into your kitchen, where juicy tomatoes simmer into a vibrant sauce that clings to every bite. Get ready for a hearty meal that bursts with Mediterranean flair and satisfies those weeknight cravings.
Chef Tips
- Drain grease thoroughly after browning the sausage to prevent an oily final dish.
- Use fresh Roma tomatoes for brighter flavor, but canned work in a pinch for quicker prep.
- Taste the sauce before seasoning. Olives and cheese add natural saltiness.
- For even cooking, chop veggies uniformly to ensure they reach crisp-tender at the same time.
Variations
- Go vegetarian: Swap sausage for plant-based crumbles or extra mushrooms for a meat-free twist.
- Add heat: Stir in red pepper flakes during sautéing for a spicy kick.
- Cheese swap: Try mozzarella instead of Romano for a gooier melt.
Ingredients
Directions
- Heat a large skillet over medium-low heat. Add the sausage and brown slowly for 8-10 minutes, breaking it into crumbles with a wooden spoon. Drain excess grease as it renders to keep the dish lighter.
- Transfer the browned sausage to a pot of boiling water for 10-15 seconds. This helps float away more fat. Remove with tongs, drain, and set aside.
- In the same skillet, warm the olive oil over medium heat. Toss in mushrooms, onions, red pepper, artichoke hearts, olives, and garlic. Sauté for 3-4 minutes until veggies are crisp-tender, stirring often to avoid burning the garlic.
- Stir in the chopped tomatoes, Italian seasoning, basil, and reserved sausage. Bring to a gentle simmer, then reduce heat to low. Cook for 15-20 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld. Season with salt and pepper to taste.
- While the mixture simmers, preheat your oven to 350°F (180°C). Slice off the tops of the French rolls and scoop out some of the soft interior to create a hollow for filling.
- Place the hollowed rolls on a baking sheet and bake for 4-5 minutes until the crusts turn crisp and golden.
- Spoon the hot sausage and vegetable mixture into each roll. Sprinkle grated Romano cheese on top.
- Switch your oven to broil. Place the filled rolls under the broiler for 1-2 minutes, watching closely until the cheese melts and bubbles. Serve immediately.
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