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Spicy Harissa Pasta

Spicy Harissa Pasta

By LamiriPublished on 06 March 2026This Spicy Harissa Paste is inspired by Tunisian dish Makrouna. A rich, slow-simmered tomato sauce is made with smoky harissa, sun-dried tomatoes, tender chicken and tossed with pasta. This comforting classic coats every piece of pasta in a deep red, glossy sauce - simple to make and full of flavour. Next time, try this with slow cooked diced beef instead of chicken.
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Time and servings

40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time

Ingredients

  • 4 chicken thighs, diced
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 3 tbsp tomato purée
  • 1 tbsp Lamiri Harissa
  • 1 handful sun-dried tomatoes, chopped
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 2 garlic cloves, chopped
  • 400ml passata
  • 2 bay leaves
  • 300g rigatoni, or large pasta tubes
  • 1 handful basil leaves, picked
  • 2 tbsp grated parmesan

Method

  • Step 1

    Toss the chicken pieces with paprika and salt.

  • Step 2

    Heat the oil in a deep pan over a medium heat. Add the tomato puree and fry for 1 min, then tip in the chicken and lightly brown.

  • Step 3

    Stir through the harissa, sun-dried tomatoes, turmeric, coriander and garlic then fry for 1-2 mins.

  • Step 4

    Pour over the passata then use about 1 cup of water to rinse out the passata jar and pour this in too. Add the bay leaves with a pinch of salt then bring to a simmer, cover and cook for 30 mins, until reduced by half and the chicken is tender.

  • Step 5

    Meanwhile, cook the pasta in boiling salter water until al dente. Drain and reserve a mugful of water.

  • Step 6

    Tip the pasta into the pan with sauce, stir well and add a splash of cooking water if needed. Serve topped with basil, parmesan and an extra drizzle of oil. Saha!