Best 2 Baked Pasta With Merguez And Harissa Spiked Sauce Recipes
**Baked Pasta with Merguez and Harissa-Spiked Sauce: A Culinary Symphony of North African and Italian Flavors**
Prepare to embark on a tantalizing culinary journey as we unveil a delectable dish that harmoniously blends the vibrant flavors of North Africa and the rustic charm of Italy. Baked Pasta with Merguez and Harissa-Spiked Sauce is a captivating symphony of tastes, textures, and aromas that will leave your taste buds in awe. Discover the perfect balance between the spicy kick of harissa, the savory richness of merguez sausage, the comforting embrace of pasta, and a medley of Mediterranean spices. Our curated collection of recipes offers variations to suit every palate, from a classic tomato-based sauce to a creamy and indulgent béchamel version. Get ready to indulge in a culinary masterpiece that will transport you to the vibrant streets of North Africa and the sun-kissed vineyards of Italy. Unleash your inner chef and embark on this culinary adventure today!
ONE-PAN PASTA WITH HARISSA BOLOGNESE
This Bolognese is made from start to finish in one roasting pan - including the pasta, which cooks directly in the sauce. It may seem counterintuitive to chop apart dried manicotti or cannelloni, but there is a method to the madness: It's nearly impossible to break the dried pasta in half exactly, so you end up with some shards, which become lovely and crisp, and some tubes, which hold the sauce very nicely. The kick and thick consistency of the Tunisian harissa brand Le Phare du Cap Bon is especially nice, but any kind will work - just note that the spice level and texture of the final dish will reflect the harissa you choose. Sprinkle this dish with additional cheese before serving, if you'd like.
Provided by Yotam Ottolenghi
Categories dinner, casseroles, pastas, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat oven to 475 degrees Fahrenheit/245 degrees Celsius. Add the first 7 ingredients to a large roasting pan (roasting tin) about 15 by 10 inches/38 by 23 centimeters in size, along with 3 tablespoons oil, 2/3rds Parmesan and Pecorino Romano, 1 3/4 teaspoons salt and plenty of pepper.
- Add the carrot, onion, tomatoes and garlic to a food processor and blitz until finely chopped. Add to the roasting pan and mix to combine. Transfer to the oven and bake until browned on top and sizzling, about 25 minutes. Reduce heat to 375 degrees Fahrenheit/190 degrees Celsius.
- Use a fork to break the meat apart thoroughly, stirring it into the liquid that has been produced. Pour the chicken stock and cream on top, then add the pasta. Stir the pasta into the sauce until thoroughly coated; you want to get all of the pasta wet so it doesn't burn. Push as much of the pasta under the surface of the sauce as possible (you won't be able to submerge it all).
- Bake until pasta is tender, about 25 minutes, stirring halfway through cooking.
- Remove from the oven, stir in the 1/4 cup parsley, sprinkle with the remaining Parmesan and Pecorino Romano and drizzle with the remaining oil. Bake until the top is crisp in parts and beginning to brown, about 8 minutes. Sprinkle over some additional parsley and let cool for 10 minutes, so the excess liquid soaks in, before serving.
Nutrition Facts : @context http, Calories 1043, UnsaturatedFat 37 grams, Carbohydrate 45 grams, Fat 71 grams, Fiber 4 grams, Protein 56 grams, SaturatedFat 28 grams, Sodium 1183 milligrams, Sugar 8 grams, TransFat 1 gram
BAKED PASTA WITH MERGUEZ AND HARISSA
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Grind caraway and cumin in a spice mill or with a mortar and pestle; set aside.â© Heat oil in a large skillet over medium. Cook sausage until browned all over but still pink in the center, about 3 minutes per side. Transfer to a cutting board and let cool slightly. Slice into 1" pieces.â© Add onion to same skillet and cook, stirring often, until soft, 6â8 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, 6â8 minutes. Season with salt and pepper.â© 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). Drain, reserving ¼ cup cooking liquid.â© Add sausage, pasta, and cooking liquid to skillet; toss to coat. Transfer to a 3-qt. baking dish, top with feta, and bake until top is browned and juices are bubbling, 18â22 minutes.
Tips:
- To save time, use store-bought harissa paste. If you're feeling adventurous, you can make your own harissa paste using fresh chili peppers, garlic, cumin, coriander, and olive oil.
- If you can't find merguez sausage, you can substitute another type of spicy sausage, such as chorizo or kielbasa.
- Be sure to cook the sausage until it's browned and cooked through. This will help to develop the flavor of the dish.
- Don't be afraid to adjust the amount of harissa paste to your liking. If you like spicy food, you can add more paste. If you prefer a milder dish, you can use less paste.
- Serve the baked pasta with a side of crusty bread or a green salad.
Conclusion:
This baked pasta with merguez and harissa-spiked sauce is a flavorful and satisfying dish that's perfect for a weeknight meal. The combination of spicy merguez sausage, tangy harissa paste, and creamy tomato sauce is sure to please everyone at the table. So next time you're looking for a new pasta recipe, give this one a try!
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