Sausage Harissa Pasta

close up shot of fork twirling into pan of sausage harissa pasta

Print Recipe

4.67 from 3 votes

This sausage harissa pasta is creamy, indulgent, spicy and packed with flavour!

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Main Course

Cuisine: Italian, North African

Servings:

Author: Chris Collins

Cost: £4 / $5

Equipment

Large Pan & Wooden Spoon
Large Pot & Tongs
Sharp Knife & Chopping Board
Jug (for stock)
Fine Cheese Grater

Ingredients

1 small White Onion, finely diced
2 - 3 cloves of Garlic, finely diced
250g / 9oz Sausage Meat (see notes)
200g / 7oz Long-Cut Pasta (here I use Bucatini)
2 tbsp Harissa Paste (see notes)
2 tbsp Tomato Puree (Tomato Paste in US)
120ml / 1/2 cup Chicken Stock
160ml / 2/3 cup Double/Heavy Cream, at room temp
20g / 1/4 cup freshly grated Parmesan, plus more to serve if desired
2 tbsp finely diced Fresh Parsley, plus more to serve if desired
60g / 2oz Sun Dried Tomatoes, finely diced
Olive Oil, as needed
Salt & Pepper, as needed

Instructions

Add a drizzle of oil to a large pan over medium heat, then add in the onion. Fry until it begins to soften, then add in the garlic and fry for 30 seconds or so longer. Add in the sausage and fry until golden brown, using your wooden spoon to crumble it as you go.
Meanwhile, add the pasta to salted boiling water and cook until al dente. Don't drain.
Stir the tomato puree and harissa paste into the sausage and fry for a minute or so. Pour in the chicken stock and cream, then stir in the parmesan, sun dried tomatoes and parsley. Simmer and stir for a few mins until the sauce thickens. Check for seasoning then turn the heat to low.
Use tongs to transfer the pasta straight from the pot into the pan. Toss until the sauce thickens around and clings to the pasta. If the sauce dries out just toss in more starchy pasta water a splash at a time.
Serve with more parsley and parmesan (optional) then tuck in and enjoy!

Video

Notes

a) Harissa Paste - You'll find this in small jars in most supermarkets, often near the seasoning section. I've tried a range of different brands and they vary in spice, but I've never found any overbearing. I like rose harissa, but you can use regular if you'd prefer. Belazu is a pretty solid brand if you're looking for recommendations.

b) Sausage - If you're in the UK I recommend grabbing a pack of plain sausage meat. Failing that, just squeeze the meat from some pork sausages. US - if you can get plain sausage meat use that, if not I imagine mild Italian sausage could work!

c) Calories - Whole recipe divided by 2 assuming 1/2 tbsp olive oil and no extra parmesan.

Nutrition