Baked Pasta With Merguez and Harissa-Spiked Sauce

Name: Baked Pasta With Merguez and Harissa-Spiked Sauce
Yield: 4 servings
Ingredients: 1 1 teaspoon caraway seeds; 1 1 teaspoon cumin seeds; 1 1 tablespoon olive oil; 1 12 ounces merguez sausage; 1 1 medium onion, chopped; 1 4 garlic cloves, thinly sliced; 1 1 (28-ounce) can whole peeled tomatoes; 1 1 tablespoon harissa paste; 1 Kosher salt, freshly ground pepper; 1 8 ounces lumaconi or other medium shells; 1 3 ounces feta; 1 crumbled (about 1/2 cup)

From the kitchen of Carly

North African spiced merguez meets creamy pasta in this baked one-dish wonder. Harissa heat and toasted caraway seed through a tomato sauce create complexity that feels both warming and alive. Messy, satisfying, worth the oven time.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 teaspoon caraway seeds
11 teaspoon cumin seeds
11 tablespoon olive oil
112 ounces merguez sausage
11 medium onion, chopped
14 garlic cloves, thinly sliced
11 (28-ounce) can whole peeled tomatoes
11 tablespoon harissa paste
1Kosher salt, freshly ground pepper
18 ounces lumaconi or other medium shells
13 ounces feta
1crumbled (about 1/2 cup)

Instructions

Preheat oven to 400°F. 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 center, 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 center). Drain, reserving 1/4 cup 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.