Pasta Provencale With Harissa Sauce

2oz Chorizo Sausage, sliced
2oz Blue Lip Mussels
8 Gulf shrimp, peeled and deveined
8oz Harissa Sauce (recipe follows)
9oz Penne Pasta, cooked and cooled

Simply toss all ingredients together in a pan then serve alone with some garlic bread and enjoy.

Harissa Sauce
3 Red Bell Peppers, diced
3 Green Bell Peppers, diced
1 Yellow Onion, diced
1large can of Diced Tomatoes
1cup Red Wine
1/4cup Garlic, minced
2Tbsp Fennel Seed
2Tbsp Dried Basil
2Tbsp Dried Oregano
3Tbsp Spanish Paprika

First seed and dice bell peppers followed by the onion. In a large sauce pot add just enough olive oil to coat the pepper and onion medley. Sweat the medley until onions start to become clear. Then add the minced garlic, fennel seeds, basil, paprika and oregano. Saute' for 3 minutes then add the red wine and allow to simmer and reduce for 5 minutes. Once reduced, add can of diced tomatoes, juice and all, to the pot and simmer for 30 minutes then it is ready to serve.

Chef Kevin Sloan - Ale Haus - Riverwalk Crossing, Jenks, OK