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Foodblog time. Not the ravioli I've been promising, but instead a recipe by Racheal Ray: Jambasta

Ingredients:
1 pound penne rigate, pasta with lines
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter
1/2 pound choriza sausage, any brand, casing removed and diced
4 cloves garlic, chopped
1 jalapeno pepper, seeded and chopped or thinly sliced
1 red bell pepper, seeded and chopped
2 ribs celery from the heart with greens, chopped
1 onion, chopped
Salt and ground black pepper
2 tablespoons all-purpose flour
1 cup beer, 1/2 bottle
1 cup chicken stock
1 (14-ounce) can, crushed tomatoes
2 tablespoons hot sauce, eyeball it
1/2 pound chicken breast, diced into small pieces
1/2 pound medium shrimp, cleaned and tails removed (I omitted the shrimp in favour of more chicken, because we don't like shrimp)
1/4 cup heavy cream, eyeball it
2 scallions, sliced

(The bell pepper is missing from the first (pre-chop) picture, because I still had to pick it from my pepper plant when I took it. I almost forgot it )

Heat a pot of water to a boil for pasta and add salt to it then pasta. Cook to al dente and drain.
While pasta works, heat a deep skillet over medium high heat. Add extra-virgin olive oil, butter and chorizo.

Brown the sausage 2 to 3 minutes to render the fat. Remove with a slotted spoon.

Add garlic, peppers, celery and onions.

Saute the veggies for 5 to 6 minutes. Season the mixture with salt and pepper and add flour to the pan.

Cook flour with veggies 2 minutes more then whisk in beer.

Cook beer out, 2 minutes. Add chicken stock, tomatoes and hot sauce.

Bring liquid to a bubble and add chicken.

Cook 6 to 7 minutes until chicken is firm. Stir to mix in cooking juices then add in cream.

Drain the pasta and add it to the sauce.

Ladle up the jambasta and top with chopped scallions and reserved crispy chorizo.