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.
Test Kitchen Tip: Use orecchiette or penne pasta in place of the cavatelli.
This recipe was created by Chef Richard Blais for the McCormick® Gourmet Collection. Chef Blais is 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.