Greek Island Pasta

• 14 cup olive oil
• 4 scallions, white and some green, minced
• 14 lb smoked sausage, cut into thin slices
• 3 garlic cloves, minced
• 2 jalapeno chiles, finely minced
• 1 (28 ounce) can crushed tomatoes
• 1 jarred roasted red pepper, cut into thin strips
• 3 tablespoons sherry wine vinegar
• 34 teaspoon salt, plus
• salt, to taste
• fresh ground black pepper, to taste
• 13 lb medium shrimp
• 13 lb small squid
• 13 lb sea scallops
• 1 fillet of sole, cut into bite-sized pieces
• 1 lb pappardelle pasta
• 12 kalamata olives, sliced
• 2 tablespoons capers, drained
• 1 tablespoon chopped fresh sage

1. Heat oil in a non-reactive Dutch oven over medium-high heat; add the scallions, sausage, garlic and chili pepper.
2. Cook, stirring often, 4 minutes until wilted.
3. Add tomatoes, roasted peppers, vinegar, 3/4 teaspoon salt and pepper.
4. Heat to a boil over high heat; reduce heat to low.
5. Cook, stirring occasionally, 15 minutes.
6. Add the shrimp, squid, scallops and sole; cook 6 minutes until done; set aside.
7. Meanwhile, cook pasta in boiling salted water until al dente, about 8 minutes; drain, reserving 1 cup cooking liquid.
8. Stir olives, capers and sage into the sauce; toss sauce with the pasta.
9. Add reserved cooking liquid to reach desired consistency.

olive oil, scallions, sausage, garlic, jalapeno chiles, tomatoes, red pepper, sherry wine vinegar, salt, salt, fresh ground black pepper, shrimp, squid, scallops, fillet of sole, pasta, olives, capers, fresh sage

Taken from www.food.com/recipe/greek-island-pasta-202115 (may not work)