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.