Red Sauce with Chorizo

Ingredients
2 T extra virgin olive oil
4 links Chorizo
½ green bell pepper, diced
2 cloves of garlic, chopped fine or pasted
Salt and Pepper
1 small roasted red pepper, diced
3 small pieces sun dried tomato, diced
1 cup chicken stock
½ cup red wine
2 T tomato paste
Sliced mushrooms
Sliced green olives
Spices to taste: paprika, roasted red pepper flakes, bay leaves, parsley

Directions
Heat olive oil in a large skillet, then add chorizo, bell pepper, garlic, red pepper, dried tomato, salt and pepper. Cook until done. Deglaze with chicken stock and add wine, tomato paste, mushrooms, olives, and spices. Reduce heat to allow to simmer until the wonderful smell weakens your willpower (or until the mushrooms are cooked). Toss with pasta and serve.

White Sauce with Scallops and Chorizo

Ingredients
2 T butter
1 pint fat free Half and Half
1 cup Bay Scallops
1 link Chorizo
2 cloves of garlic, chopped fine or pasted
Salt and Pepper

Directions
In a saucepan, melt butter and add garlic, chorizo, salt and pepper. Once these have cooked through, add Half and Half and bring to a slow boil. Add scallops and cook until scallops are done. Toss with pasta and serve.