Seafood Pasta

Ingredients

• 1/4 cup olive oil
• 4 green onions, white and green parts chopped
• 1/4 lb smoked sausage, cut into thin slices
• 3 garlic cloves, minced
• 2 jalapeno chiles, minced
• 1 (28 ounce) can tomatoes, crushed
• 1 (8 ounce) jar roasted red peppers, cut into thin strips
• 3 tablespoons sherry wine vinegar
• 3/4 teaspoon salt
• pepper
• 1/2 lb shrimp
• 1/2 lb scallops
• 1/2 lb squid, cut into bite size pieces
• 1 piece sole fillet, cut into bite size pieces (about 1/2 pound)
• 1 lb pappardelle pasta (or wide egg noodles)
• 12 kalamata olives, sliced
• 2 tablespoons capers, drained
• 1 tablespoon sage, chopped

Directions

1. 1

   In a large dutch oven over medium high heat heat oil and then add onions, sausage, garlic and chile. Cook for about 4-6 minutes, stirring often or until vegetables are soft.

2. 2

   Add tomatoes, roasted pepper, vinegar, salt and pepper and bring to a boil over high heat. Reduce heat to low and cook for about 15 minutes.

3. 3

   Add seafood (shrimp - sole) to pot and cook for 5-8 minutes or until seafood is done. Set aside.

4. 4

   While sauce is cooking prepare pasta according to package directions, drain but reserve one cup of cooking liquid.

5. 5

   Stir olives, capers and sage into the sauce. Toss pasta with sauce adding the reserved pasta water.