For my son's birthday every year, he has been asking me to cook his favorite; Jambasta. I got this recipe from Rachel Ray's magazine, but have tweeked it a bit to what was available for me at the time. This is something that can be prepped the night before and cooks so quickly. The meat and sauce mixture is usually done in the amount of time the pasta takes to cook.
1 pound penne pasta (or whatever kind you prefer)
2 tablespoons extra-virgin olive oil
1 package of HOT Italian sausage
4 garlic cloves, finely chopped
1 poblano chile, chopped
1 small orange bell pepper, chopped
1 medium onion, chopped
Freshly ground black pepper
2 tablespoons all-purpose flour
1 bottle of beer
1 cup chicken broth
1 large can of tomato puree
2 tablespoons hot sauce, such as Frank’s RedHot
1 package skinless, boneless chicken tenders, diced
2 packages frozen shrimp, tails taken off
1/4 cup heavy cream
Bring a large pot of water to a boil. Add salt, then add the pasta, cook until al dente and drain.
While the pasta works, heat a large, deep skillet over medium-high heat. Add the olive oil and the sausage and brown for about 4 minutes to render the fat and crisp the sausage. Transfer the sausage to a plate with a slotted spoon. Add the chicken and cook until pink is gone. Add the onion, garlic, chile, andbell pepper, to the skillet and cook for 5 minutes. Season with salt and pepper, add the flour and cook for 2 minutes, then whisk in the beer and cook until it evaporates, about 2 minutes. Add the broth, tomato puree, hot sauce and thyme. Bring the liquid to a bubble and stir in the shrimp. Cover and cook for 7 minutes, until the shrimp are opaque and firm. Stir in the cream and add the chicken, sausage and pasta.
**Make sure you serve this with some Italian bread!