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Bring a large saucepan of salted water to the boil and cook the casarecce until very al dente, then drain and reserve the pasta water (ideally with 3 minuets left of cook time needed, so we can finish the cooking process in the sauce later on!).
Heat the oil in a large, deep pan and cook the sausage meat for 5-7 minutes over a high heat, breaking up the sausage with a spatula or masher into fine pieces. Once beginning to caramelise, remove from the pan and set aside.
In the same pan, melt the butter, cook the onion and garlic for 5 minutes, over a medium heat, until soft, add the harissa pasta, honey, stir to combine and simmer for 1-2 minutes, add the cream, a ladle of pasta water, combine the sauce and bring to a low simmer for 3-4 minutes.
Add the pasta to the pan, toss until combined, add more pasta water to create more of a sauce if needed, then you’re ready to serve!
Serve immediately. Garnish with grated parmesan and fresh parsley.
Nutritional Info
Per serving:
Cals – 630
Carbs – 58g
Protein – 26g
Fat – 32g
Ingredients
Serves 2
- 200g good-quality sausages - deskinned.
- 1/2 tbsp of extra virgin olive oil.
- 1 onion - finely chopped.
- 3 cloves of garlic - thinly sliced.
- 1/2 tbsp of light butter.
- 2 tbsp of rose harissa paste.
- Tbsp of honey.
- 100ml of light cream.
- 20g of parmesan - grated.
- A handful of fresh parsley.
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