Jambalaya Pasta

1/2 ounce corn oil
2 ounces each chicken and sausage (chopped)
1 tablespoon tasso, chopped
1/2 cup chopped bell pepper
1/2 cup chopped onion
1 tablespoon chopped fresh garlic
1/4 cup butter
6 ounces marinara sauce
Spirelli pasta
Salt, pepper and cayenne
1 cup gouda provolone
1 tablespoon chopped green onion

Brown chicken, sausage and tasso in corn oil. Add bell pepper, onion, fresh garlic, butter and Marinara sauce; simmer. Serve over spirelli pasta. Sprinkle provolone and green onion over dish as garnish.