Chef Richard Blais' sauce for cavatelli pasta contrasts sweet raisins with savory Italian sausage and smoky paprika.
15m
PREP TIME
15m
COOK TIME
436
CALORIES
12
INGREDIENTS
Servings: 6
Ingredients
- 1 pound cavatelli pasta
- 1 tablespoon olive oil
- 1 pound sweet Italian sausage, casings removed, coarsely crumbled
- 2 tablespoons minced garlic
- 1 tablespoon McCormick Gourmet™ Organic Smoked Paprika
- 1/2 teaspoon McCormick® Sea Salt Grinder
- 1/2 teaspoon McCormick Gourmet™ Organic Thyme Leaves
- 1 jar (10 ounces) roasted red peppers, drained, cut into strips
- 1/2 cup chicken stock
- 1/2 cup raisins
- 2 tablespoons drained capers
- 1 tablespoon sherry vinegar
INSTRUCTIONS
- 1 Cook pasta as directed on package. Drain well
- 2 Meanwhile, heat oil in medium skillet on medium heat. Add sausage and garlic; cook and stir 3 to 4 minutes or until sausage is cooked through and lightly browned. Add smoked paprika, sea salt and thyme; cook and stir 30 seconds. Add roasted red peppers, stock, raisins, capers and vinegar; cook 1 minute or until heated through
- 3 Pour drained pasta into skillet. Toss to mix well. Serve immediately
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