1 jar (10 ounces) roasted red peppers, drained, cut into strips
1/2 cup chicken broth
1/2 cup raisins
2 tablespoons drained capers
1 tablespoon sherry vinegar
How to Make It
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, chicken broth, raisins, capers and vinegar; cook 1 minute or until heated through.
Pour drained pasta into skillet. Toss to mix well. Serve immediately.
This recipe was created by Chef Richard Blais, owner of Trail Blais and Flip Burger Boutique and a finalist on season four of Bravo's Top Chef, for the McCormick® Gourmet Collection.
Nutrition information per serving Calories: 436 Fat: 8 g Cholesterol: 17 mg Protein: 20 g Sodium: 768 mg Carbohydrates: 71 g Fiber: 4 g
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.