July 16, 2004 recipe from Chef Chris Manning:

Pepitoria (Spanish Pasta Sauce)

1 pound Renzi Brothers Cajun sausage
1 pound skinless, boneless chicken breasts
1 Tbsp butter
½ cup diced Spanish onion
½ cup diced red bell pepper
2 cups diced fresh tomatoes
1 tsp chopped garlic
¼ cup fresh oregano leaves
½ cup Spanish pimento-stuffed olives
½ cup sherry wine
½ cup chicken stock
½ cup shelled and toasted pumpkin seeds
1 generous pinch of saffron
1 pound cooked spaghetti or linguini

Roll the Cajun sausage unto small bite-sized meatballs and brown both sides in a large skillet.  Add the chicken after it has been cut into bite-sized pieces Sauté until chicken is cooked through.  In a 4-quart saucepan add the butter, onion, pepper, and tomatoes
Cook until the onion is starting to wilt.  Add the garlic, oregano, and olives and let simmer 3-4 minutes.  Add sherry and simmer for 4-5 minutes longer.  Divide the pasta unto four separate bowls.  Ladle sauce over pasta and garnish with parmesan cheese, lemon and lime sections.