Boil the pasta in plenty of boiling salted water. Strip, clean and dry the Chicory and then slice into thin strips. Finely chop the vegetables with the bacon and the sage leaves, then put the mix into a saucepan with oil and blanch slowly for about 15 min; add the strips of red chicory, stir and, after 5 minutes, add the chopped and drained tuna, the pickled capers (well rinsed) and the black olive pâté. Mix it up, spray it with the wine, let it evaporate and add the softened flakes of butter.Beat this sauce with a fork so as to blend the ingredients nicely. Drain the pasta al dente and toss with the sauce allowing it to flavour. Before serving sprinkle with ground pepper.