BAKED PASTA WITH MERGUEZ AND HARISSA

BAKED PASTA WITH MERGUEZ AND HARISSA image

Number Of Ingredients 11

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1 teaspoon caraway seeds
1 teaspoon cumin seeds
1 tablespoon olive oil
12 ounces merguez sausage
1 medium onion, chopped
4 garlic cloves, thinly sliced
1 28-ounce can whole peeled tomatoes
1 tablespoon harissa paste
Kosher salt, freshly ground pepper
8 ounces lumaconi or other medium shells
3 ounces feta, crumbled (about Â½ cup)

Steps:

Preheat oven to 400Â°. 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 Â¼ 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.