Chef Richard Blais' sauce for cavatelli pasta contrasts sweet raisins with savory Italian sausage and smoky paprika.
Cook pasta as directed on package. Drain well
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
Pour drained pasta into skillet. Toss to mix well. Serve immediately
Test Kitchen Tip: Use orecchiette or penne pasta in place of the cavatelli.
This recipe was created by Chef Richard Blais, the owner of Trail Blais, a creative consulting company, and Creative Director of Flip, a modern hamburger concept in Atlanta and Birmingham. He was also a finalist on season four of Bravo's Top Chef.