Italian Sausage Pizzaiola with Vegetables
Italian Sausage Pizzaiola with Vegetables recipe
Yield
4 servingsPrep
15 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
italian sausage
sweet |
|
| 2 | teaspoons |
olive oil
|
|
| ½ | pound |
mushrooms
sliced |
|
| ¼ | cup |
onions
chopped |
|
| 1 | each |
sweet red bell peppers
roasted, seeded |
|
| 6 | ounces |
artichoke hearts
marinated |
|
| 8 | each |
kalamata olives
pitted, chopped |
*
|
| 2 | each |
garlic cloves
chopped |
|
| 6 | each |
italian plum (roma) tomatoes
cut into 1/4 inch pieces |
|
| ½ | teaspoon |
italian seasoning
|
*
|
| 4 | tablespoons |
basil
chopped fresh |
|
|
salt and black pepper
freshly ground |
*
|
||
| 4 | tablespoons |
romano cheese
grated, cubed |
*
|
| 8 | small |
french rolls
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
italian sausage
sweet |
|
| 1E+1 | ml |
olive oil
|
|
| 226.8 | g |
mushrooms
sliced |
|
| 59 | ml |
onions
chopped |
|
| 1 | each |
sweet red bell peppers
roasted, seeded |
|
| 173.4 | ml/g |
artichoke hearts
marinated |
|
| 8 | each |
kalamata olives
pitted, chopped |
*
|
| 2 | each |
garlic cloves
chopped |
|
| 6 | each |
italian plum (roma) tomatoes
cut into 1/4 inch pieces |
|
| 2.5 | ml |
italian seasoning
|
*
|
| 6E+1 | ml |
basil
chopped fresh |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 6E+1 | ml |
romano cheese
grated, cubed |
*
|
| 8 | small |
french rolls
|
* |
Directions
Brown sausage slowly, rendering as much grease as possible.
Submerge sausage in boiling water for 10 to 15 seconds to allow more grease to float away.
Sauté mushrooms, onions, red pepper, artichoke hearts, olives, garlic in olive oil until crisp-tender, about 3 to 4 minutes.
Add tomatoes, Italian seasoning, basil and sausage.
Reduce heat and simmer until it is of the right consistency.
Add salt and pepper to taste.
Meanwhile, cut tops off rolls and hollow them out.
Then place in 350℉ (180℃) F 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.
