Seafood Pasta

Name: Seafood Pasta
Ingredients: 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

18 ingredients

9 steps

Ingredients

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

Directions

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.