Baked Pasta With Merguez And Harissa-Spiked Sauce
Serves: 5
Zoie Ernser
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
53
Sourness
46
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Heat oil in a large skillet over medium
2
Preheat oven to 400°F
3
Grind caraway and cumin in a spice mill or a mortar and pestle; set aside
4
Cook sausage until browned all over but still pink in the center, about 3 minutes per side
5
Transfer to a cutting board and let cool slightly
6
Slice into 1" pieces
7
Add onion to same skillet and cook, stirring often, until soft, 6–8 minutes
8
Add garlic and reserved spices
9
Cook, stirring, until fragrant, about 2 minutes
10
Add tomatoes, crushing, and juices, then harissa
11
Cook until sauce thickens slightly, 6–8 minutes
12
Season with salt and pepper
13
Meanwhile, cook pasta in a large pot of boiling salted water until very al dente (about 3 minutes less than package directions; it will be firm in the center)
14
Drain, reserving 1/4 cup cooking liquid
15
Add sausage, pasta, and cooking liquid to skillet; toss to coat
16
Transfer to a 3-quart baking dish, top with feta, and bake until top is browned and juices are bubbling, 18–22 minutes
17
Preheat oven to 400°F
18
Grind caraway and cumin in a spice mill or a mortar and pestle; set aside
19
Heat oil in a large skillet over medium
20
Cook sausage until browned all over but still pink in the center, about 3 minutes per side
21
Transfer to a cutting board and let cool slightly
22
Slice into 1" pieces
23
Add onion to same skillet and cook, stirring often, until soft, 6–8 minutes
24
Add garlic and reserved spices
25
Cook, stirring, until fragrant, about 2 minutes
26
Add tomatoes, crushing, and juices, then harissa
27
Cook until sauce thickens slightly, 6–8 minutes
28
Season with salt and pepper
29
Meanwhile, cook pasta in a large pot of boiling salted water until very al dente (about 3 minutes less than package directions; it will be firm in the center)
30
Drain, reserving 1/4 cup cooking liquid
31
Add sausage, pasta, and cooking liquid to skillet; toss to coat
32
Transfer to a 3-quart baking dish, top with feta, and bake until top is browned and juices are bubbling, 18–22 minutes