Cavatelli Pasta with Sweet Sausage, Roasted Peppers and Raisins

Chef Richard Blais' sauce for cavatelli pasta contrasts sweet raisins with savory Italian sausage and smoky paprika.

Serves: 6
15 mins Prep time 15 mins Cook time
15 mins Prep time
15 mins Cook time
  • 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

Cooking tip

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.

Nutrition information

(Amount per serving)

  • 436Calories: 436Cholesterol: 17mg
  • Sodium: 768mgProtein: 20g
  • Total Fat: 8gFiber: 4g
  • Carbohydrate: 71g