On the Menu Today: Red Roasted Pepper Bolongese
The ladies chat through making a delicious homemade sauce inspired by Not Another Cooking Show They chat about Thistle Brook Farm, enjoying the probiotics of pickled food as well as the new world of kiefer not to mention both Jen and Yvonne's disappointment in eating food that has turned.

Red Roasted Pepper Bolongese
Inspried by Not Another Cooking Show Sausage and Pepper 'Bolongese'
Ingredients
2 Red peppers, Sliced Thin
1 Onion, Sliced Thin
1 1/2 Lbs Hot Italian Sausage, removed from their casings
3 Tablespoons Olive Oil
1 Tablespoon Chopped Calabrian Chilli
2 cloves of Garlic, Sliced Thin
2 Tablespoons Tomato Paste
4 Tablespoons of Vodka
1 Pint (2 Cups) of Heavy Cream
Salt to taste

Served with a short Pasta of your choosing.

Cooking Instructions
1. To remove the skin of the peppers, Cut the cheeks off of the pepper so that all that remains are the seeds and the core and coat with a touch of oil and then place in the oven under the broilers and cook until the skin starts to char slightly, moving the peppers around until evenly charred all the way around. Once charred, place in a bowl and cover in plastic wrap and let it steam for 15 minutes. While that steams, prep the rest of the ingredients.
2. Slice the onion and garlic thinly.
3. By now the peppers should be steamed. Using your knife, scrape the skin off the peppers and cut them into thin slices.
4. In a large sauté pan and get it preheated on medium-high heat. Add a few tablespoons of olive oil and then get the onions in first to get them going. Season with salt and once softened and begins to turn translucent, add the peppers. Cook for a few minutes until the onions are fully translucent and soft and start to brown slightly. You just want to cook them until they are soft enough to blend smoothly.
5. Add the garlic, and Calabrian chilis and cook until the garlic softens and begins to slightly brown around the edges.
6. Add two tablespoons of tomato paste and then incorporate that into the vegetables and cook for 2-3 minutes.
7. Turn the heat off and deglaze with the vodka. Then slowly add the pint of cream, let cool slightly and then blend until smooth. (If keeping meatless skip to 10)
8. In a high rimmed sauté pan that has been preheated on high heat, add a few tablespoons of olive oil and then add the sausage(chopped up). Cook until brown and even frying.( Deglaze the pan with a little more vodka or pasta water)
9. Add the sauce to the sausage to the pan and let it simmer on low heat for about 15 minutes 
10. Cook desired pasta. Then 1-2 minutes before the pasta is perfectly cooked, add it to the sauce with a tablespoon or two of the pasta water, allowing to mix together to ensure all pasta is covered with sauce, and the pasta is cooked.