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