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
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
Ingredients 6 Servings
- 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
NUTRITION INFORMATION
(per Serving)
SIGN-UP FOR OUR
FREE MEAL PLANNER
It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.
