Creamy Harissa Sausage Pasta
with Tomatoes, Olives and Walnuts
Our harissa sausage pasta recipe is everything you want in a midweek meal: it’s quick, requires minimal washing up, and it’s utterly delicious! Once you’ve tried our spicy harissa paste, you’ll want it again, and again, and again...
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
125
Baby Plum Tomatoes
30
Olives
2
British Hickory Smoked Sausages
(Contains Sulphites)
200
Rigatoni Pasta
1
Onion
1
Garlic Clove
1
Spring Onion
50
Harissa Paste
20
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
112.5
Creme Fraiche
(Contains Milk)
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C and bring a large saucepan of water to the boil with a ¼ tsp of salt. Pop your sausages on a lightly oiled baking tray, bake on the top shelf of your oven until cooked, 25-30 mins, turning halfway through cooking. IMPORTANT: The sausages are cooked when no longer pink in the middle.
While the sausages cook, halve, peel and thinly slice the onion into half moon shapes. Peel and grate the garlic (or use a garlic press). Quarter the tomatoes. Trim the spring onion and thinly slice. When the water is boiling, add the rigatoni and simmer until tender, 12 mins. Once cooked, drain the pasta in a colander, pop back in the pan and drizzle with oil to stop it sticking together.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the onion and fry until softened, stirring occasionally, 5-6 mins. Add the garlic, tomatoes and harissa paste and cook, stirring until the tomatoes have softened slightly, 2-3 mins. Pour in the water (see ingredients for amount), stir together, reducing the heat if necessary. Simmer until the sauce has reduced by half, 3-4 mins.
Once the liquid has reduced, stir in the creme fraiche, bring to the boil, then remove from the heat. Have a quick tidy up now if your sausages haven't quite finished cooking! When the sausages are cooked, remove from the oven and carefully slice into 2cm wide rounds on a board using a knife and fork.
Add the sausages to the sauce and stir to combine. Taste and add salt and pepper if necessary. Warm the sauce through if you feel it needs it, 1-2 mins. Add the drained pasta and half the olives. Mix everything together until well combined.Tip: Add a splash of water if the sauce looks a little dry.
Divide the pasta between bowls and sprinkle over the walnuts, spring onion and remaining olives. Enjoy!
