Coq Au Vin

S&P
6oz bacon. 
3T oil. 
2# chix. 

1/4C Congac. 
1.5# Yellow Onion. 

3 LG Garlic Cloves. 

2T APF. 
1P Chix Broth. 
4 Sprigs Thyme Sachet. 
3t Sage. 
16oz Stewed Tom. 
Red wine. 
8Oz Mushrooms. 
2 bay leaves. 

2T Butter. 
Fresh Parsley. 

Sausage and Peppers.

This dish is fairly simple, and it has no real name. Just call it Jenne penne.
Not very heart friendly, but VERY good.
Serves 4 to 6 people

You will need:

1 lb. Mild Italian sausage
1 red bell pepper(Large)
1 large yellow onion
2 large portabella mushroom caps
2 bunches of fresh basil
1 small can of sliced olives
1 can of Italian seasoned stewed tomato’s
½ lb container of shredded Parmesan cheese
1 bottle of Red wine, your choice, (but make it a good one)
1 tsp red chili flakes
1 jar of crushed garlic in olive oil
½ cup of pine nuts
Butter

Some assembly required.

Remove cases from sausage, if needed. In large saucepan, brown, and smush into bite sized chunks. Remove, and drain. Store. Clean the pan.
Cut vegetables into medium sized chunks, sauté with 1tbsp of olive oil, until slightly cooked.
Add sausage, entire can of olives and brine, 1 can of tomatos plus the juice and pour enough wine to cover the whole mess a little over half way.
Add 4 to 5 tablespoons of garlic.
Finely chop 1 bunch of basil, minus the stems, and add half of it to the pan, on medium heat.
Take pine nuts and place them in a non-stick pan over medium low fire, and shake them around till roasted medium brown color, then toss’em into the sauce, (Don’t burn them).
Cook on medium for approximately 15 minutes, stirring occasionally, then taste. Add remaining half of first bunch of basil. Should have lots of garlic flavor, so add more if necessary.
Cook another 10 minutes, then turn the fire off. Add ¼ stick of real butter,(trust me) and Red chili flakes.
Let cool for 10 minutes.
Remove stems, and Finely chop half of last bunch of fresh basil.
Pour sauce mix over pasta of your choice, sprinkle lots of cheese and some fresh basil over top of it and enjoy.