Creamy Harissa Pasta

This creamy harissa pasta, like many of my favourite recipe happened out of chance . We’ve all had some random lone tomatoes that were starting to wrinkle in the back of the fridge and my favourite way to use tomatoes when this happens is turn them into a puree. But what shall I use the puree to make? Well, Tomato and harissa are a match made in heaven and thats how this recipe was born.

What is Harissa?

Harissa paste is a North African condiment made from a blend of hot chili peppers, garlic, olive oil, and spices like cumin, coriander, and caraway. It has a smoky, spicy flavor and is commonly used in Moroccan, Tunisian, and Algerian cuisines to add heat and depth to dishes like stews, tagines, and grilled meats. Its versatility also makes it a great addition to sauces, dips, and pasta dishes.

Ingredients for Creamy Harissa pasta

• Making the puree: Tomatoes are boiled, peeled and blended then added to the pasta sauce. This ingredient canned by substituted for 2/3 cup of canned crushed tomatoes.

• Sautéing the beef: Ground beef has its own fat so no need to add oil. but if your beef is very lean and its not releasing its fat into the pan add it 1-2 tbsp to help with developing all those delicious flavours.

• Spices: This pasta uses only a few simple spices: Smoked paprika for that smoky classic flavour, curry powder for a warm earthy touch and red pepper flakes for added heat if your heart desires.

• Pastes: Tomato pasta and Harissa paste are combine to release the best of both of these flavours that work incredibly well together.

• Chicken bouillon: The bouillon dissolves into the sauce to add even more flavour. If you have chicken broth on hand, feel free to substitute that instead of water + bouillon.

• Heavy cream: all good pastas end with a touch of heavy cream. This creates a beautifully lush sauce but also helps balance the heat and tang of the Harissa and tomato paste.

• Pasta: Use any shape you like- for this I love something wide and thick like a rigatoni.

• Fresh basil leaves: finishes the pasta with its fragrant, slightly sweet, and peppery notes.

5 from 1 vote

Creamy Harissa Pasta

This creamy harissa pasta combines the rich, velvety texture of a cream-based sauce with the tang and subtle heat of harissa, creating a perfect balance of flavours. Quick and easy to prepare, it’s a versatile dish that can be customized with your favourite veggies or protein for a satisfying meal.

Print Recipe

Prep Time 5 mins Cook Time 30 mins Total Time 35 mins

Ingredients

• 7-8 small plum tomatoes (sub for 2/3 cup crushed tomatoes)

• 1 lb. Ground beef

• Salt (to taste)

• 1 tsp smoked paprika

• ¹⁄₂ tsp curry powder

• ¹⁄₂ tsp black pepper

• ¹⁄₂ tsp red pepper flakes

• 1 red onion (chopped)

• 2-3 garlic cloves (minced)

• 2 tbsp tomato paste

• 3-4 tbsp Harissa pasta

• ²⁄₃ cup puree tomatoes

• 2 cups water

• 1 chicken boullion cube

• 1 cup heavy cream

• ¹⁄₂ cup pecorino romano

• ¹⁄₂ cup pasta water

• 1 box Pasta (1 lb.)

• 2 handfuls fresh basil leaves

• Salt & black pepper (to taste)

Instructions

1. To make the tomato pure, bring a shallow amount of water to a boil. Score tomatoes to form an X on the top and place them into the pot with water. Cover with a lid and cook on medium high heat for approximately 12 minutes. Allow tomatoes to cool, peel off the skin and puree using an immersion blender. This should yield about 2/3 cup of liquid.

2. With a pan on high-medium heat, add in ground beef. Season with salt, pepper, smoked paprika and curry powder and red pepper flakes for added heat. Sauté ground beef until it’s browned.

3. On a medium heat, add in chopped red onion and cook with the beef for another 1-2 minutes. Then add in garlic and cook for another minute.
4. Add in tomato paste, harissa paste and the tomato puree. Mix well and cook for about 1 minute.
5. Pour in water, add in the bouillon and stir to dissolve. Cover with a lid and simmer on a medium/medium low heat for 20 to 45 minutes. The longer the sauce simmers, the more the flavours of the sauce will be enhanced.
6. In the meantime, bring a pot of water to a boil and cook your pasta al dente. Its Important to take out the pasta 1-2 minutes earlier than the package instructions as the pasta will simmer for 1-2 minutes in the harissa sauce.
7. Once done simmering, pour in heavy cream, add pecorino Romano and pasta water. Adjust salt and pepper to taste at this step.
8. Add the pasta to the sauce and simmer uncovered on a high heat for 1-2 minutes. The pasta will absorb some sauce while releasing its starches that will also slightly thicken up the sauce.
9. Toss in fresh basil leaves and stir in with the pasta.
10. Garnish with more pecorino Romano and fresh basil.