HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Harissa Sausage Pasta
Creamy Harissa Sausage Pasta

Creamy Harissa Sausage Pasta

with Olives and Tomatoes

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We love good Harissa Sausage Pasta & Olives and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:SulphitesCereals containing GlutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Hickory Smoked Sausage


1 unit(s)


1 unit(s)

Garlic Clove

1 punnet(s)

Baby Plum Tomatoes

1 bunch(es)

Flat Leaf Parsley

200 grams

Wheat Rigatoni Pasta

(ContainsCereals containing Gluten)

1 sachet

Harissa Paste

100 grams

Creme Fraiche


1 pack(s)

Black Olives

Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3818 kJ
Energy (kcal)913 kcal
Fat49.0 g
of which saturates16.0 g
Carbohydrate91 g
of which sugars14.0 g
Protein30 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C and bring a large saucepan of water to the boil with a ½ tsp of salt. Pop your sausages on a lightly oiled baking tray, bake on the top shelf of your oven until cooked, 25-30 mins, turning halfway through cooking. IMPORTANT: The sausages are cooked when no longer pink in the middle.


While the sausages cook, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Quarter the tomatoes. Roughly chop the parsley (stalks and all). When the water is boiling, add the rigatoni and simmer until tender, 12 mins. Once cooked, drain the pasta in a colander, pop back in the pan and drizzle with oil to stop it sticking together.


Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the onion and fry until softened, stirring occasionally, 5-6 mins. Add the garlic, tomatoes and harissa paste and cook, stirring until the tomatoes have softened slightly, 2-3 mins. Pour in the water (see ingredients for amount), stir together, reducing the heat if necessary. Simmer until the sauce has reduced by half, 3-4 mins.


Once the liquid has reduced, stir in the creme fraiche, bring to the boil, then remove from the heat. Have a quick tidy up now if your sausages haven't quite finished cooking! When the sausages are cooked, remove from the oven and carefully slice into 2cm wide rounds on a board using a knife and fork.


Add the sausages to the sauce and stir to combine. Taste and add salt and pepper if necessary. Warm the sauce through if you feel it needs it, 1-2 mins. Add the drained pasta, half the parsley and half the olives. Mix everything together until well combined. Tip: Add a splash of water if the sauce looks a little dry.


Divide the pasta between bowls and sprinkle over the parsley and remaining olives. Enjoy!