Harissa Pasta
User Reviews
4.9
34 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8
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Calories
587 kcal
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Course
Main Course
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Cuisine
Italian, North African
Harissa Pasta
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This Harissa Pasta recipe has flavorful harissa paste and sausage in a creamy homemade sauce, tossed with bucatini pasta. The flavor is outstanding and it is ready in just 30 minutes!
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Ingredients
- 1 lb bucatini pasta , or spaghetti
- 1 Tablespoon olive oil
- 1 shallot , diced
- 1 lb ground sausage (we use Jimmy Dean)
- 5 cloves garlic , minced
- salt
- black pepper
- ¼ cup harissa paste , I like the Trader Joes brand.
- ¼ cup tomato paste
- 1 teaspoon oregano dried
- 1 cup chicken broth low-sodium
- 1 cup tomatoes finely diced, sun dried
- 1 cup heavy cream , at room temp
- ¼ cup parsley plus more to serve if desired, fresh chopped
- 1/2 cup Parmesan Cheese plus more to serve if desired, freshly grated
- 1 cup basil chopped, fresh leaves
Instructions
- Cook pasta in a large pot of salted water, according to package instructions, until al dente. (Don't drain the water.)
- Meanwhile, heat a large pan over medium heat. Once hot, add olive oil. Add shallot, cooking for 2 minutes.
- Add sausage and cook, crumbling into small pieces with a wooden spoon, until browned. Add garlic and cook for 30 seconds. Season meat with a little salt and pepper.
- Add tomato paste, harissa paste, and oregano to the pan with the sauce and stir, cooking for 1 minute. Gradually stir in chicken stock and sun dried tomatoes. Turn the heat to low and add cream, parmesan and parsley. Taste and adjust seasonings as needed.
- Use tongs to transfer the hot pasta straight from the pot of water into the pan. Toss to combine. If needed, add some hot pasta water to thin the sauce.
- Serve garnished with lots of fresh chopped basil and a little extra fresh shredded parmesan.
Notes
- Make Ahead Instructions: Make the Harissa Pasta sauce ahead and store in the fridge for up to 3 days. Reheat on the stove and add cooked pasta when ready to serve.
- Freezing Instructions: Freeze the sauce (before adding the pasta), in a freezer safe container for up to 2 months.
- Extra Veggies: Add sautéd roasted red peppers, eggplant, zucchini, cherry tomatoes, or spinach to the pasta.
- More Topping Ideas: Add a sprinkle of crumbled goat cheese, toasted pine nuts, or more fresh herbs like mint or cilantro.
- Gluten Free: Substitute your favorite gluten free spaghetti noodles (I recommend Barilla brand).
- Substitute your favorite gluten free spaghetti noodles (I recommend Barilla brand).
- Recipe inspired by Don't Go Bacon my Heart
Nutrition Information
Show Details
Calories
587kcal
(29%)
Carbohydrates
57g
(19%)
Protein
22g
(44%)
Fat
31g
(48%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.1g
(5%)
Cholesterol
80mg
(27%)
Sodium
686mg
(29%)
Potassium
959mg
(20%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
1158IU
(23%)
Vitamin C
13mg
(14%)
Calcium
129mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 587 kcal
% Daily Value*
| Calories | 587kcal | 29% |
| Carbohydrates | 57g | 19% |
| Protein | 22g | 44% |
| Fat | 31g | 48% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 80mg | 27% |
| Sodium | 686mg | 29% |
| Potassium | 959mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 1158IU | 23% |
| Vitamin C | 13mg | 14% |
| Calcium | 129mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
34 reviews
Excellent
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