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Sauté boneless chicken thighs in extra-virgin olive oil with salt, pepper, garlic powder, crushed red pepper, and oregano.
Remove chicken from the pan and set aside.
Add chopped Italian sausage to the pan and sauté until cooked through. Then set aside.
Add chopped shallots and cook for one minute.
Add mushrooms and sauté until cooked.
Season with a little salt and pepper.
Add HAND crushed tomatoes from San Marzano and cook.
Cut up chicken. Return all the meat to the pan while cooking the pasta.
Once the pasta is al dente, add it to the sauce with a little pasta water.
Toss everything together and finish with a little pecorino Romano cheese.