North African Merguez Pasta with Roasted Peppers

Istruzioni

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.