This Harissa Pasta recipe has flavorful harissa paste and sausage in a creamy homemade sauce, tossed with bucatini pasta. The flavor is outstanding and it is ready in just 30 minutes!
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.
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Notes
Make Ahead Instructions: Make the Harissa Pasta sauce ahead and store in the fridge for up to 3 days. Reheat on the stove and add cooked pasta when ready to serve.Freezing Instructions: Freeze the sauce (before adding the pasta), in a freezer safe container for up to 2 months.Extra Veggies: Add sautéd roasted red peppers, eggplant, zucchini, cherry tomatoes, or spinach to the pasta.More Topping Ideas: Add a sprinkle of crumbled goat cheese, toasted pine nuts, or more fresh herbs like mint or cilantro.Gluten Free: Substitute your favorite gluten free spaghetti noodles (I recommend Barilla brand).Recipe inspired by Don't Go Bacon my Heart