Think of this as the grown-up version of a classic sausage pasta bake.
Spicy Tunisian merguez sausages are combined with pasta and a rich harissa tomato and red pepper sauce, then baked until bubbling and golden. Just before serving, it’s finished with crumbled feta, which adds a creamy, tangy contrast to the smoky spice.
Hearty, comforting and packed with bold flavours, this is the perfect meal for cooler evenings or whenever you’re craving something warm and satisfying.
SPICEY MERGUE PASTA BAKE
serves 4
INGREDIENTS:
1 tsp caraway seeds
1 tsp cumin seeds
1 tbsp olive oil
350 g merguez sausage
1 medium onion, chopped
4 garlic cloves, thinly sliced
1 small red pepper thinly sliced
2 x 400g cans crushed tomatoes
1 tbsp tomato puree
1 tbsp harissa paste
Kosher salt, freshly ground pepper
230 g penne pasta
90 g feta, crumbled
METHOD:
Preheat oven to 200°C/ gas
Heat oil in a large skillet over medium. Cook sausage until browned all over but still pink in the centre, about 3 minutes per side. Transfer to a cutting board and let cool slightly. Slice into 1″ pieces.
Add onion and pepper to same skillet and cook, stirring often, until soft, 6–8 minutes. Add garlic and spices. Cook, stirring, until fragrant, about 2 minutes. Stir in the harissa then add tomatoes and tomato puree. 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 centre). Drain, reserving 60ml cooking liquid.
Add sausage, pasta, and cooking liquid to skillet; toss to coat in the sauce. Transfer to a baking dish, and bake until everything is heated through and juices are bubbling, 18–22 minutes.
Remove from the oven and crumble the feta over the top and serve.
