North African Merguez Pasta with Roasted Peppers

Instructions

1. 1

   Preheat your oven to 220°C (428°F). Cut the red bell peppers in half, remove seeds and stems, and place them cut side down on a baking tray lined with parchment paper. Roast for 20-25 minutes until the skins are charred and blistered.

2. 2

   While the peppers are roasting, bring a large pot of salted water to a boil. Cook the fusilli pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

3. 3

   Once the peppers are roasted, transfer them to a bowl and cover with plastic wrap. Let them steam for 10 minutes, then peel off the skins and slice the peppers into strips.

4. 4

   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Remove the merguez sausage from its casing and crumble it into the skillet. Cook for 5-6 minutes until browned and cooked through. Remove the sausage from the skillet and set aside.

5. 5

   In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute.

6. 6

   Stir in the harissa paste, ground cumin, and smoked paprika. Cook for 1 minute until fragrant.

7. 7

   Add the canned chopped tomatoes, roasted pepper strips, salt, and black pepper. Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens slightly.

8. 8

   Return the cooked merguez sausage to the skillet and mix well. Add the drained fusilli pasta and toss to combine, adding reserved pasta water as needed to loosen the sauce.

9. 9

   Taste and adjust seasoning if necessary. Remove from heat and sprinkle with chopped fresh parsley before serving.

10. 10

    Serve hot and enjoy your North African Merguez Pasta with Roasted Peppers!