Baked Pasta With Merguez And Harissa-Spiked Sauce

• 1 teaspoon caraway seeds
• 1 teaspoon cumin seeds
• 1 tablespoon olive oil
• 12 ounces merguez sausage
• 1 medium onion, chopped
• 4 garlic cloves, thinly sliced
• 1 (28-ounce) can whole peeled tomatoes
• 1 tablespoon harissa paste
• Kosher salt, freshly ground pepper
• 8 ounces lumaconi or other medium shells
• 3 ounces feta, crumbled (about 1/2 cup)

1. Preheat oven to 400u0b0F. Grind caraway and cumin in a spice mill or a mortar and pestle; set aside.
2. Heat oil in a large skillet over medium. Cook sausage until browned all over but still pink in the center, about 3 minutes per side. Transfer to a cutting board and let cool slightly. Slice into 1" pieces.
3. Add onion to same skillet and cook, stirring often, until soft, 6-8 minutes. Add garlic and reserved spices. Cook, stirring, until fragrant, about 2 minutes. Add tomatoes, crushing, and juices, then harissa. Cook until sauce thickens slightly, 6-8 minutes. Season with salt and pepper.
4. Meanwhile, cook pasta in a large pot of boiling salted water until very al dente (about 3 minutes less than package directions; it will be firm in the center). Drain, reserving 1/4 cup cooking liquid.
5. Add sausage, pasta, and cooking liquid to skillet; toss to coat. Transfer to a 3-quart baking dish, top with feta, and bake until top is browned and juices are bubbling, 18-22 minutes.

caraway seeds, cumin seeds, olive oil, sausage, onion, garlic, tomatoes, harissa paste, kosher salt, lumaconi, feta

Taken from www.epicurious.com/recipes/food/views/baked-pasta-with-merguez-and-harissa-spiked-sauce-56390056 (may not work)