Baked Pasta With Merguez and Harissa-Spiked Sauce

Ingredients for Baked Pasta With Merguez and Harissa-Spiked Sauce

• 1 teaspoon caraway seeds

• 1 teaspoon cumin seeds

• 1 tablespoon olive oil

• 350g merguez sausage

• 1 medium onion, chopped

• 4 garlic cloves, thinly sliced

• 1 (800g) can whole peeled tomatoes

• 1 tablespoon harissa paste

• Kosher salt, freshly ground pepper

• 230g lumaconi or other medium shells

• 90g feta, crumbled (about 120ml )

Preheat oven to 204°C. Grind caraway and cumin in a spice mill or a mortar and pestle; set aside.

Heat oil in a large skillet over medium. Cook sausage until browned all over but still pink in the centre, about 3 minutes per side. Transfer to a cutting board and let cool slightly. Slice into 1" pieces.

Add onion to same skillet and cook, stirring often, until soft, 6–8 minutes. Add garlic and reserved spices. Cook, stirring, until fragrant, about 2 minutes. Add tomatoes, crushing, and juices, then harissa. Cook until sauce thickens slightly, 6–8 minutes. Season with salt and pepper.

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 centre). Drain, reserving 60ml cooking liquid.

Add sausage, pasta, and cooking liquid to skillet; toss to coat. Transfer to a 3-quart baking dish, top with feta, and bake until top is browned and juices are bubbling, 18–22 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.