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PREPARATION:.
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Remove the stem from the portabella mushrooms and cut into small 1 inch thick slices, then cut into smaller bite-size pieces, set aside.
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Cut the swiss cheese into thin strips, set aside.
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Grade the mozzarella cheese, set aside.
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Cut the olives into big pieces (circle shaped), set aside.
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Cut the sun dried tomatoes into small slices (or slice other tomatoes if used, in small bite-size pieces), set aside.
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COOKING INSTRUCTIONS:.
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In a big pot add enough water to cook the paste, then bring to a low boil, add the paste and 1 tablespoon cooling oil (one quick stir), then cook until al dente (about 15 or more minutes), drain and put back into the pot, set aside.
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While the paste is cooking, in a cast iron skillet add 1 tablespoon cooking oil, then add the two sausages, turn and cook until done, remove from the pan and cut into small bite-size pieces, set aside.
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In the skillet add 1 tablespoon oil, then add the portabella mushrooms and the Worchester sauce (or soy sauce), stir-fry for about 1 minute.
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Next add back the hot sausage, the olives, sun dried tomatoes (or other tomatoes), stir-fry for 1 minute, set aside in the skillet.
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In the big pot with the paste, add the tomato sauce (or other sauce of your choice), add the basil, stir for 1-2 minutes to warm up and coat the paste.
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Next add back the sausage, mushroom, olives, sun dried tomatoes and toss to coat all.
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Now transfer all to a big serving plate (one that you can use in a broiler).
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Place the swiss cheese and mozzarella on top of the paste (alternate each to form a pattern).
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Next place the paste plate with the cheese into a broiler to melt the cheese (3 minutes.
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).
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Remove from the broiler and serve.
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Enjoy.
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NOTE:.
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This recipe uses one 12 oz jar of tomato pasta sauce (again, please use your favorite sauce) and it might not be enough sauce for your liking, so add more sauce as needed.
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Also, you can add anchovies, artichokes, or other foods of your choice, to make this recipe one of your favorites.
