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Harissa sausage ragù

Harissa sausage ragù

By Tyler Rama
10’ Prep time
35’ Cook time
45’ Total time
757 Calories
4 Serving

Summary

A staple of north african and middle eastern cooking, spicy harissa is dreamy in pasta dishes.
Tyler Rama 0 Followers

Step by Step

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Step 1

Roughly chop the pork sausages. Heat the olive oil in a large, nonstick pan, add the sausages and cook for 8-10 minutes over a medium-high heat, breaking the meat up with a wooden spoon, until golden with no pink meat remaining. Use a slotted spoon to transfer to a plate; reduce the heat to low. Add 1 finely chopped red onion to the pan with a pinch of salt and cook for 8-10 minutes until soft.
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Step 2

Stir in the jar of Rose Harissa Paste and cook, stirring frequently, for a further 2 minutes. Return the sausage meat to the pan with a the can of chopped tomatoes and 200ml water. Simmer, uncovered, for 15-20 minutes until thickened. Meanwhile, cook the No.1 Mafaldine in boiling, salted water according to pack instructions. Reserve a mug of the pasta water, then drain the pasta and return to the pan. Spoon in ¾ of the ragù and 3-4 tbsp pasta water, tossing together until coated. Divide among 4 bowls, spoon over the remaining ragù, then dollop over the ricotta and a sprinkling of freshly ground black pepper.

Ingredient

  • Olive oil
    Olive oil
    1 tbsp
  • Ricotta
    Ricotta
    250 grams
  • Red onion
    Red onion
    1
  • Pork sausages
    Pork sausages
    6
  • Pasta
    Pasta
    360 grams
  • Waitrose chopped italian tomatoes with olive oil & garlic
    Waitrose chopped italian tomatoes with olive oil & garlic
    400 grams
  • Sea salt
    Sea salt
    1 pinch
  • Rose harissa
    Rose harissa
    95 grams
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