This Harissa pasta the recipe is made with a creamy sauce made from North African pepper that comes together 30 minutes. It’s a flavor-packed weeknight meal that’s perfect for pairing with your favorite proteins. Plus, you can easily adjust the spice level by adjusting the amount of harissa used.
Because you will love this pasta
If you’ve explored North African and/or Moroccan cuisine, chances are you’ve tried harissa.
This sauce is usually made with a mixture of peppers (both sweet and hot), garlic, spices, oil, and some form of acidity (usually vinegar or preserved lemons).
It’s the perfect base for marinades (like these harissa chicken thighs), dressings, and sauces, like Harissa pasta sauce we are preparing today! Think of it as a vodka pasta, with a smokier, deeper flavor profile.
ingredients
Here is the shopping list for this recipe:
- olive oil
- yellow onion, chopped
- garlic cloves, minced
- Harissa dough
- heavy cream
- fresh basil
- fresh parsley
- salt and pepper to taste, plus additional salt for the pasta water
- pasta
- optional: parmesan for garnish
For quantities, see the recipe card.
Step by step instructions
Tip: Add a cup of cooked chickpeas to the pan with the onions for an easy protein boost!
What to eat it with
I like to serve it Harissa protein pasta and fresh salads. Here are some ideas:
I also like to add a can of chickpeas to the sauce with the onion for an easy protein boost when I don’t have the time or energy to make separate proteins.
Easy replacements
Like many pasta dishes, this one Harissa the dough is easy to adapt. Here are some of my favorite add-ins for enhancing flavors:
- Plant-based cream – Keep in mind that you can use a plant-based cream or coconut milk instead of cream to keep things vegan. You can also skip the parmesan.
- Sausage – Try browning some sausage in a pan with onions and cooking it completely to add lots of flavor and protein.
- Mushrooms – Instead of sausage, try chopped mushrooms for a delicious umami flavor.
- Spinach – Add some spinach to the cream to add more veggies to the mix.
Also see the note in the recipe card about using chickpeas as a simple addition!
Spice level variations
Spicy food isn’t for everyone and luckily it’s super easy to adjust the spice level Harissa pasta.
The starting spice level of this dish will vary depending on the brand Harissa you use or the type of chili you use if you make it from scratch.
I recommend you try yours Harissa first, then adjusting the amount you use in the sauce accordingly.
Here are some more specific instructions:
- ¼ cup – This will keep things pretty cool, but feel free to just use 1 teaspoon if you’re really worried about too much heat.
- ½ cup – This gives the dish a more medium spice level.
- 1 cup – This is the amount I use in this recipe and I love the level of flavor it provides in the end result. I love spicy food, so feel free to adjust accordingly!
Keep in mind that you can also increase the amount of cream you use in the sauce to tame the spices.
Related recipes
Warehousing
I don’t know if I’m the only one who thinks this way, but I do Love leftover pasta. Something about this sauce in particular reheats very well as it seems to deepen the flavor over time.
That said, it’s important to store leftover pasta properly. Be sure to store in an airtight container in the refrigerator. This should last up to 3 days.
Bismillah,
Press
Description
- Sauté the alliums. Heat the oil in a saucepan over medium heat before adding the onion. Sauté until translucent before adding the garlic and cook until fragrant.
- Heat the pasta water. While the alliums are cooking, salt 10 cups of water and bring to a boil in a saucepan pot.
- Add the Harissa to the sauce. Add the Harissa into the pan with the alliums, stirring to combine everything and bring to the boil.
- Add the cream and aromatic herbs. Add the cream to the pan fry and stir to combine. Sprinkle the basil and parsley. Season with salt and pepper.
- Cook the pasta. Add the pasta to the pot filled with water and cook according to the package instructions. Once the pasta is almost cooked, add ½ cup of the starchy pasta water to the Harissa sauce and mix well.
- Finish the pasta. Add the pasta to the sauce in the pan and garnish with parmesan (optional) and other herbs. Serve and enjoy!
Notes
Easy protein tip: Add a cup of cooked chickpeas to the pan with the onions for an easy protein boost!
Plant-based cream: Keep in mind that you can use a plant-based cream or coconut milk instead of cream to keep things vegan.
