Cut calamari body pieces or tubes into 1/2-inch rings. Cut tentacles in half or into smaller pieces. Set aside.

In a nonreactive 14-inch skillet, heat olive over medium-high heat.  Add cherry peppers and saute 30 seconds. Turn heat to high and add roasted garlic, fresh garlic, chopped basil, red onions, parsley and plum tomatoes. Saute 1 minute; add butter and saute 2 more minutes. Add calamari and saute 30 seconds; add white wine and cook 2 more minutes

Reduce heat to medium and add marinara sauce. Stir and cook about 2 minutes. Then begin adding chicken stock, 1/2 cup at a time, stirring. After it is all added, cook about 3 minutes to thicken sauce slightly. The finished sauce should be a bit thinner than pasta sauce; you may not need all of the chicken stock.  Season with salt and crushed red pepper.