2 jars Classico spicy tomato and pesto sauce
1 lb Italian ground sausage, fried and grease drained
1 pkg pepperoni (loose packed, not the vacuum packed)
1 large onion, cubed
1 green pepper, cubed
1 cup (or to taste) mushrooms
10 large black olives, quartered (more or less to taste)
Pre-cooked chicken strips, oven baked
Combine all ingredients in large kettle and simmer until vegetables are soft, stirring occasionally.
Cook and drain angel hair pasta. Place pasta on oven-safe plate, cover with Timbalo sauce and top with provolone cheese. Broil in oven until cheese is melted and slightly browned.
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