Best 4 Baked Pasta With Merguez And Harissa Spiked Sauce Recipes

BAKED PASTA WITH MERGUEZ AND HARISSA-SPIKED SAUCE

Steps:

• 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.

MERGUEZ BOLOGNESE SAUCE

Steps:

• Heat oil in a medium Dutch oven over medium heat until simmering. Add pancetta and cook, stirring often, until fat has rendered, 10 to 12 minutes. Add carrot, onion, and celery and season with salt and pepper. Cook, stirring occasionally, until vegetables are soft and lightly browned, about 10 minutes.
• Add ground beef and merguez sausage and increase heat to medium-high. Cook, stirring to break meat into small pieces, until browned, 12 to 15 minutes. Drain excess fat as needed.
• Add Chianti and cook until liquid has almost evaporated. Reduce heat to medium and stir in tomato paste. Cook until sauce turns dark red, 3 to 5 minutes. Add enough milk to barely cover the meat. Continue to cook, stirring occasionally, until milk has evaporated and the mixture turns into a thick rich sauce, 1 to 1 1/2 hours. Adjust salt and pepper, if necessary.

ONE-PAN PASTA WITH HARISSA BOLOGNESE

Steps:

• Heat oven to 475 degrees Fahrenheit/245 degrees Celsius. Add the first 7 ingredients to a large roasting pan (roasting tin) about 15 by 10 inches/38 by 23 centimeters in size, along with 3 tablespoons oil, 2/3rds Parmesan and Pecorino Romano, 1 3/4 teaspoons salt and plenty of pepper.
• Add the carrot, onion, tomatoes and garlic to a food processor and blitz until finely chopped. Add to the roasting pan and mix to combine. Transfer to the oven and bake until browned on top and sizzling, about 25 minutes. Reduce heat to 375 degrees Fahrenheit/190 degrees Celsius.
• Use a fork to break the meat apart thoroughly, stirring it into the liquid that has been produced. Pour the chicken stock and cream on top, then add the pasta. Stir the pasta into the sauce until thoroughly coated; you want to get all of the pasta wet so it doesn't burn. Push as much of the pasta under the surface of the sauce as possible (you won't be able to submerge it all).
• Bake until pasta is tender, about 25 minutes, stirring halfway through cooking.
• Remove from the oven, stir in the 1/4 cup parsley, sprinkle with the remaining Parmesan and Pecorino Romano and drizzle with the remaining oil. Bake until the top is crisp in parts and beginning to brown, about 8 minutes. Sprinkle over some additional parsley and let cool for 10 minutes, so the excess liquid soaks in, before serving.

CHICKEN BAKED WITH ORANGE SPICED HARISSA SAUCE

Steps:

• Combine all ingredients except chicken to make a smooth sauce. Thin with orange juice if needed.
• Separate skin from chicken breast being careful not to cut the skin. Place some of the sauce between breast skin and breast.
• Cover chicken with the remainder of the sauce and marinate 3-4 hours in the refrigerator.
• Bake chicken in a 350ø F oven for two hours until done basting frequently with sauce. Cover chicken with aluminum foil if chicken browns too soon.