John Myers
Spicy Harissa Noodle Pan
The perfect spicy harissa noodle pan recipe with a picture and simple step-by-step instructions.
- 250 g Pasta of your choice
- 2 small Onions
- 1 smaller Zucchini
- 5 small Snack peppers
- 6 Merquez sausages
- 2 Toes Garlic
- 8 Aromatics
- 1 bottle Creme fine
- 2 tbsp Harissa paste, depending on your taste
- 2 tbsp Vegetable broth
- Garlic pepper from my KB
- Freshly grated nutmeg
- Salt and pepper
- Curry
- Seasoned Salt
- Sage, chives, oregano
- Oil
- Cook the pasta according to the instructions on the packet. In the meantime, peel off the sausages and form even balls.
- Peel and cut the onions into eighths. Wash and dice the zucchini. Clean and wash the snack peppers and cut into rings. Wash tomatoes, quarter them and remove the stalk.
- Heat the oil in a pan and briefly sear the merguez balls all around. Take out of the pan. Put the onions in the same fat, then fry the peppers with the zucchini for 5 minutes and add a little salt and pepper.
- Add tomatoes and pressed garlic and fry for a while. Deglaze with fine cream and season with harissa, vegetable stock, garlic pepper, nutmeg, salt and pepper, curry and herb salt and season to taste.
- Then fold in the pasta and merquez balls. Warm everything up again briefly. Wash and chop herbs. Mix in!
- Serve!
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