This 30-minute Harissa Pasta delivers a perfect balance of bold flavors and creamy comfort in every forkful. At just 587 calories per serving, this protein-packed dish combines the fiery kick of harissa with tender pasta, creating a satisfying meal that’s both nutritious and indulgent.
Whether you’re planning a cozy weeknight dinner or impressing guests, this recipe strikes the ideal balance between simplicity and sophistication.
Main Ingredients
- Pasta: 1 lb bucatini or spaghetti, perfect for holding the creamy sauce
- Proteins & Aromatics: Ground sausage, shallot, and minced garlic for rich flavor foundation
- Sauce Base: Harissa paste, tomato paste, and chicken broth create a flavorful sauce
- Enriching Elements: Heavy cream and sun-dried tomatoes add luxurious texture
- Fresh Herbs: Parsley and basil leaves for bright, fresh finish
- Cheese: Fresh grated parmesan for nutty depth
Step-by-Step Instructions
- Pasta Preparation: Cook pasta in salted water until al dente. Keep the pasta water!
- Base Building: Heat oil and cook shallots until softened, about 2 minutes
- Meat Magic: Brown sausage, breaking into small pieces, then add garlic
- Sauce Creation: Combine tomato paste, harissa paste, and oregano, cook briefly
- Liquid Integration: Add broth and sun-dried tomatoes, then reduce heat
- Cream Enhancement: Stir in cream, parmesan, and parsley. Adjust seasonings
- Final Assembly: Transfer pasta directly to sauce, toss well, add pasta water if needed
- Garnish: Top with fresh basil and extra parmesan before serving
Cooking Techniques
This pasta dish comes together through a wonderful layering of flavors! Start by getting that pasta water really salty – it should taste like the sea. While your pasta bubbles away, you’ll create magic in the pan by building flavors one step at a time. The key is letting the sausage brown nicely – those crispy bits add amazing flavor.
When you add the harissa and tomato paste, let them cook for a full minute to remove any raw taste and help their flavors bloom. My favorite part? Using the tongs to grab the pasta straight from its cooking water – this brings just enough starchy pasta water to help create that silky sauce!
Variations & Substitutions
Don’t have all the ingredients? No worries! If you can’t find bucatini, any long pasta works great – spaghetti, linguine, or even fettuccine. Vegetarian? Skip the sausage and use mushrooms instead – they’ll give you that same meaty texture.
If harissa is too spicy, start with half the amount or swap it for regular tomato paste. No shallots? A small onion works just fine. And if you need to skip the cream, try using half a cup of pasta water mixed with a splash of milk.
Serving Suggestions
This pasta shines as the star of the show! Serve it in warm bowls and add a light side salad with a lemony dressing to cut through the richness. A piece of crusty garlic bread is perfect for soaking up every bit of that amazing sauce.
Want to make it extra special? Put out little bowls of extra parmesan, red pepper flakes, and fresh herbs so everyone can add their own toppings. For drinks, a light red wine or crisp rosé would be lovely!
Storage Tips
This pasta keeps really well! Pop it in an airtight container and it’ll stay good in the fridge for 3-4 days. When you’re ready to reheat, add a splash of water or cream and warm it gently on the stove or in the microwave. Give it a good stir to bring the sauce back together. The flavors actually get even better the next day as everything mingles together!
Harissa Pasta
Equipment
- Large pot
- Large Pan
- Tongs
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
- 1/4 cup harissa paste I like the Trader Joes brand
- 1/4 cup tomato paste
- 1 teaspoon dried oregano leaves
- 1 cup low-sodium chicken broth
- 1 cup sun dried tomatoes finely diced
- 1 cup heavy cream at room temp
- 1/4 cup fresh chopped parsley plus more to serve if desired
- 1/2 cup freshly grated parmesan cheese plus more to serve if desired
- 1 cup fresh basil leaves chopped
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.
