Greek Island Pasta

1/4 cup olive oil
4 scallions, white and some green, minced
1/4 pound smoked sausage, cut into thin slices
3 cloves garlic, minced
2 jalapeno chilies, finely minced
1 (28-ounce) can crushed tomatoes
1 jarred roasted red pepper, cut into thin strips
3 tablespoons sherry vinegar
3/4 teaspoon salt, plus salt to taste
Fresh-ground black pepper, to taste
1/3 pound medium shrimp
1/3 pound small squid
1/3 pound sea scallops
1 fillet of sole, cut into bite-sized pieces
1 pound pappardelle pasta or whatever kind you like best
Water
12 Kalamata olives, sliced
2 tablespoons capers, drained
1 tablespoon chopped fresh sage

Heat oil in a nonreactive Dutch oven over medium-high heat; add the scallions, sausage, garlic and chili pepper. Cook, stirring often, 4 minutes until wilted. Add tomatoes, roasted peppers, vinegar, 3/4 teaspoon salt and pepper. Heat to a boil over high heat; reduce heat to low. Cook, stirring occasionally, 15 minutes. Add the shrimp, squid, scallops and sole; cook 6 minutes until done; set aside.

Meanwhile, cook pasta in boiling salted water until al dente, about 8 minutes; drain, reserving 1 cup cooking liquid.Stir olives, capers and sage into the sauce; toss sauce with the pasta. Add reserved cooking liquid to reach desired consistency. Makes 8 servings.

Adapted from Donna Pierce of the Chicago Tribune, a Tribune Co. newspaper.