Pasta Sauce with Calamari
Saute sweet pepper in a little oil in a saucepan until just tender. Remove from pan.
Add shallot, and more oil if necessary, and cook over low heat until limp and transparent, 4 to 5 minutes. Add bay leaf and tomato and simmer, stirring occasionally.
When tomato mixture has cooked, about 10-15 minutes, heat more oil in a skillet and sauté mushrooms 2-3 minutes, so they brown a little but don't begin to lose juice. Add mushrooms and reserved sweet pepper to tomato sauce, along with a shake or two of hot pepper flakes and salt and pepper to taste.
Sauté garlic in skillet with more oil for 1 minute. Add fish, and cook about 2 minutes. Add to sauce. Remove bay leaf, then toss with spaghetti or fettuccine cooked al dente.