My 2015 issue of bon appetit (yes I STILL get the actual magazines ... have since the 1970's) called this "Baked Pasta with Merquez and Harissa-Spiked Sauce". They also call it Passport Pasta.
And explained the dish this way ... "We stole your nonna's ziti and took it on a self-discovery tour of Middle-Eastern flavors. Sorry ... it doesn't want to come home". Well, it's a dish that I'M going to make again and again.
Because when I went Paleo, I totally missed pasta. Of course, there are lots of really good Gluten Free ones out there. But I held off for quite a while. Zoodles don't cut it for me!
Then I couldn’t stand it anymore! And searched for low-carb alternatives.
Many were super low-carb but were either slimy or tasteless. UGH! Then I discovered Banza … a pasta made from chickpeas.
What do I like about it? It has the mouthfeel of regular pasta. And … even more important … it comes in fabulous shapes, such as wheels, shells, and my beloved bowties (as a kid, my comfort food was bowties with butter, cottage cheese, and lots of pepper).
And this dish … not your traditional red sauce but flavored with harissa … North African red chile paste. And sausaged with lamb (I used spicy Italian sausage instead … but the sausage possibilities are endless).
I also used feta ... not your traditional mozzarella. I'm OK with goat cheese, but if you're totally Dairy Free you might want to try Miyoko's cashew milk fresh "mozzarella". Either way ... Eat it up ... FOR REAL!
AuthorJill PlaceNot your traditional red-sauced high-carb pasta. But a chickpea alternative. And flavored instead with harissa … North African red chile paste. And sausaged with lamb (I used spicy Italian sausage instead … but the sausage possibilities are endless). Eat it up ... FOR REAL!
Preheat over to 400 degrees F. Grind caraway and cumin seeds in a spice mill or a mortar and pestle. Set aside.
Heat oil in a large skillet over medium heat. Cook sausage until browned all over but still pink in the center, about 3 minutes per side. Transfer to a cutting board and cool slightly. Slice into 1-inch pieces.
Add onion to same skillet and cook, stirring often, until soft, 6 to 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, about 6 to 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 very 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 (or Dairy Free cheese), and bake until top is browned and juices are bubbling, 18 to 22 minutes.
Ingredients
Directions
Preheat over to 400 degrees F. Grind caraway and cumin seeds in a spice mill or a mortar and pestle. Set aside.
Heat oil in a large skillet over medium heat. Cook sausage until browned all over but still pink in the center, about 3 minutes per side. Transfer to a cutting board and cool slightly. Slice into 1-inch pieces.
Add onion to same skillet and cook, stirring often, until soft, 6 to 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, about 6 to 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 very 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 (or Dairy Free cheese), and bake until top is browned and juices are bubbling, 18 to 22 minutes.
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