Ingredients
Method
- Preheat oven to 400°F.
- Meanwhile, remove and discard the casings from 3 hot Italian sausages. Add 1 tbsp olive oil to a large dutch oven and heat on medium. Once the oil is shimmering, break the sausage meat into bite-size pieces and add them to hot pot. Let cook undisturbed until golden brown on one side, then using your wooden spoon, break into smaller pieces and continue cooking until 1/3 of the meat is deeply caramelized. When the sausage is browned, transfer to a plate and set aside. Leave the sausage drippings in the bottom of the pot.
- Cut 2 medium shallots into quarters and trim the top of 1 head garlic. Transfer to a pot along with 600-700g cherry tomatoes. Season with a pinch of salt and toss to evenly coat. Drizzle a little olive oil into the open side of the garlic and flip it over, ensuring the open side is touching the bottom of the pan. Bake at 400°F for 35-40 minutes, or until the shallots and garlic are soft.
- Once roasted, transfer the tomatoes and shallots to a blender and squeeze in the roasted garlic, discarding the papery skin. Top with 2 cups water and blend until smooth. Transfer back to the pot and mix in 3 cups chicken broth, 2 tbsp harissa paste and the cooked sausage pieces. Bring to a gentle simmer and mix in 200g anelli pasta. Bring back to a simmer and cook, continuously stirring, until the pasta is al dente. Make sure you scrape your spoon against the bottom of the pot occasionally to avoid sticking.
- When the pasta is cooked, remove from heat and stir in 2 tbsp lemon juice. Taste and adjust seasoning. Serve hot with fresh mint and a dollop of Greek yogurt.
Notes
To remove the sausage casings, use a sharp knife to cut a slit in each sausage length-wise from top to bottom. Peel back the outer later (or casing) and discard.