This is full of meat, so it's extra chunky and a little change from regular meat or tomato sauce for your pasta. It goes together quickly with the use of convenience items, but you can easily substitute homemade, if you prefer or have it on hand.
1In a large Dutch oven, melt the butter; chop the onion and add to hot butter cooking a minute or two.
2In the meantime, take the chicken tenderloins and cut in about 3 pieces each. Cut the Italian sausage in one-inch pieces and the smoked sausage in 1/2 - 3/4 inch pieces.
**NOTE: I found that using my very sharp kitchen shears worked best for cutting the uncooked Italian sausage links.**
3Add the chicken and Italian sausage to the Dutch oven with the onions, stir and cook until sausage is no longer pink. Stir in the smoked sausage and cook another minute of two.
4Add the mini pepperoni, pasta sauce, diced tomatoes, tomato sauce, mushrooms, pesto, shredded carrots, black olives, oregano and red pepper sauce. Stir to combine and bring to a boil.
5Cover pot and simmer on low for about one hour to thoroughly cook the meats and carrots and allow flavors to meld. Serve over spaghetti or your favorite pasta and sprinkle with fresh or packaged parmesan, if desired.