Macaroni with Merguez Sausage Recipe

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Home / Meat & Poultry Recipes / Sausages / Macaroni with Merguez Sausage

Clifford A. Wright

Macaroni with Merguez Sausage

By: Clifford A. Wright

In Tunisia, “macaroni” refers to all shapes of dried pasta. Seashell-shaped pasta is ideal in this recipe; it's a perfect vessel for the chickpeas and merguez.

Ingredients

1/4 cup extra-virgin olive oil
1/2 pound D'Artagnan Lamb Merguez Sausage, cut into 1/2-inch pieces
1/2 small yellow onion, chopped
3 ounces tomato paste, mixed with 1/4 cup water
2 teaspoons harissa
1 1/2 teaspoons cayenne pepper
3/4 cup cooked chickpeas
2 bay leaves
water, as needed
1 small Yukon gold potato, peeled and diced
2 large fresh green jalapeño peppers, finely chopped
8 large cloves garlic, mashed in a mortar with 1 teaspoon salt
Salt
Pepper
3/4 pound sea shell pasta
2 tablespoons clarified butter or butter
2 large eggs, hard-boiled
1 3/4 ounces Gruyère cheese, grated
1 ounce Parmesan cheese, freshly grated

Rating:

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Preparation

Recipe Tips

In a flameproof casserole, heat the olive oil over medium-high heat then cook, stirring, the sausages with the onion until browned, 5 to 6 minutes. Add the diluted tomato paste, harisa, cayenne pepper, chickpeas, and bay leaves. Stir and cook 1 minute. Add 3/4 cup water and bring to a boil, then reduce to low heat, cover, and simmer until half cooked, about 30 minutes. Add small amounts of water if it is evaporating too quickly or becoming too dense or sticking.
Add the potato, fresh chiles, and garlic and cook until tender, about 30 minutes. Remove and discard the bay leaves. Season with salt and pepper.
Meanwhile, bring 6 quarts of water to a rolling boil over high heat, salt abundantly, then add the pasta. Cook over high heat, stirring occasionally so the pasta doesn't stick, until al dente. Drain without rinsing.
Transfer the pasta to a serving platter and toss with the clarified butter and sauce. Garnish with the hard-boiled eggs. Serve hot with the cheese on the side.
Note: If making your own harisa: soak 4 ounces dried Guajillo chiles and 1 ounce dried de arbol chiles in tepid water for 1 hour. Drain and remove the stems and seeds. Place in a blender or food processor with 5 large garlic cloves, 2 tablespoons water, and 2 tablespoons extra-virgin olive oil and process until smooth, stopping occasionally to scrape down the sides. Transfer the mixture to a small bowl and stir in 1/2 teaspoon freshly ground caraway seeds, 1/4 teaspoon freshly ground coriander seeds, and 1 1/2 teaspoons salt. Store in a jar and top off, covering the surface of the paste, with a layer of olive oil. Whenever the paste is used you must always top off with olive oil making sure no paste is exposed to air, otherwise it will spoil.

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