Seafood Pasta

• 14 cup olive oil
• 4 green onions, white and green parts chopped
• 14 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
• 34 teaspoon salt
• pepper
• 12 lb shrimp
• 12 lb scallops
• 12 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

1. In a large dutch oven over medium high heat heat oil and then add onions, sausage, garlic and chile.
2. Cook for about 4-6 minutes, stirring often or until vegetables are soft.
3. Add tomatoes, roasted pepper, vinegar, salt and pepper and bring to a boil over high heat.
4. Reduce heat to low and cook for about 15 minutes.
5. Add seafood (shrimp - sole) to pot and cook for 5-8 minutes or until seafood is done.
6. Set aside.
7. While sauce is cooking prepare pasta according to package directions, drain but reserve one cup of cooking liquid.
8. Stir olives, capers and sage into the sauce.
9. Toss pasta with sauce adding the reserved pasta water.

olive oil, green onions, sausage, garlic, jalapeno chiles, tomatoes, red peppers, sherry wine vinegar, salt, pepper, shrimp, scallops, fillet, pasta, olives, capers, sage

Taken from www.food.com/recipe/seafood-pasta-129668 (may not work)