- 16 ounces pasta of your choice I used casarecce
- 2 tablespoons butter
- 1 medium yellow onion
- 6 cloves garlic
- 1-2 red Fresno chili peppers optional, or use crushed red pepper to taste
- 1 28- ounce can crushed tomatoes fire-roasted, preferred
- Salt pepper, and sugar to taste
- 1½ tablespoons harissa powder or use harissa paste
- ¼ cup heavy cream
- 12 ounces good quality ricotta cheese Basket ricotta, if you can find it
- 1 teaspoon lemon juice
- 1 teaspoon harissa powder or paste
Prepare Ingredients:
While the pasta is cooking, prepare the remaining ingredients. Preheat oven to 400ºF. Dice the onion and set aside. Mince the garlic and chili peppers, if using, and set aside.
Start the Harissa Tomato Sauce:
In a pot, heat the butter over medium-high until melted and frothy and beginning to brown. First, add the onions and season with a bit of salt and cook, stirring regularly, for 6-8 minutes until light golden brown.
Next, add the garlic and chili peppers if using and cook for 1 minute until fragrant. Finally, add the crushed tomatoes along with the harissa powder and stir to incorporate. Taste and season with salt, pepper, and a sprinkle of sugar if desired. Reduce heat to low and cover and cook for 20 minutes.
While the harissa tomato sauce is simmering, prepare the ricotta cheese.
Prepare the Ricotta Cheese Topping:
In a small bowl, combine the ricotta cheese, lemon juice, and 1 teaspoon of harissa powder and stir to combine. Season with a touch of salt and set aside.
Finish the Harissa Tomato Sauce:
Calories: 397kcal | Carbohydrates: 68g | Protein: 13g | Fat: 9g | Sodium: 223mg | Fiber: 5g | Sugar: 8g | Vitamin C: 14mg