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INGREDIENTS:
1/2 cup olive oil
1 cup finely chopped onion
6 cloves crushed garlic
2 (28-ounce) cans Roma plum tomatoes, crushed, with juice
1 cup pitted, and halved Kalamata olives
1 can artichoke bottoms, cut in pieces
4 Shitake mushrooms,  chopped
4 boneless skinless chicken thighs,  browned in olive oil
1 cup good red wine
2 tablespoons sugar
2 tablespoons tomato paste
2 tablespoons drained capers
2 tablespoons minced anchovy fillets (about 8 fillets)
1 teaspoon dried crushed basil
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper flakes
Salt to taste
1 pound penne pasta, cooked to al dente

In a large pot heat the olive oil over medium high heat. 
Add the onion and saute until soft and lightly 
caramelized, about 6 minutes. Add the garlic and cook 
an additional 2 minutes. Remove garlic and onions 
and set aside.  Brown off chicken thighs in remaining 
oil.  Add the tomatoes and the remaining ingredients,  
including onions and garlic and simmer until the sauce
 is thickened and slightly reduced, about 40 minutes. 
Adjust seasoning, to taste, cover and set aside. Add 
cooked penne pasta to the pan and toss for 1 minute.

Yield: about 5 cups of sauce
Serves 4                                                 
                                                                                                                              

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