Harissa sausage ragù
Prep
10 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This harissa sausage ragù is my go to weeknight dinner when I want something that tastes impressive but doesn't demand hours in the kitchen. The whole thing comes together in about 45 minutes, which means you can have a restaurant quality meal on the table before you know it. What I love most is how the rose harissa brings this beautiful warmth and depth to the sauce while the sausages do all the heavy lifting flavor wise. Harissa is packed with antioxidants from the chillies, so you're getting something genuinely good for you alongside pure comfort. It's simple, it's fast, and honestly it costs very little to make.
Ella x
Ingredients
- 6pork sausages
- 1 tbspolive oil
- 1red onion(finely chopped)
- 95 gramsrose harissa(Cooks’ Ingredients Rose Harissa Paste)
- 400 gramswaitrose chopped italian tomatoes with olive oil & garlic(Chopped Italian Vine Tomatoes with Olive Oil & Garlic)
- 360 gramspasta(No.1 Malfadine)
- 250 gramsricotta
- 1black pepper(to serve)
- 1 pinch/essea salt
Detail level
Instructions
- 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.
- 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.
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