Harissa Pasta

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• 1 lb bucatini pasta (, or spaghetti)
  Ingredient note

  Source: 1 lb bucatini pasta (, or spaghetti)
• 1 Tablespoon olive oil
  Ingredient note

  Source: 1 Tablespoon olive oil
• 1 each shallot (, diced)
  Ingredient note

  Source: 1 shallot (, diced)
• 1 lb ground sausage (we use Jimmy Dean)
  Ingredient note

  Source: 1 lb ground sausage (we use Jimmy Dean)
• 5 cloves garlic (, minced)
  Ingredient note

  Source: 5 cloves garlic (, minced)
• As Needed salt
  Ingredient note

  Source seasoning: salt and pepper
• As Needed Black pepper
  Ingredient note

  Source seasoning: salt and pepper
• ¼ cup harissa paste (, I like the Trader Joes brand.)
  Ingredient note

  Source: ¼ cup harissa paste (, I like the Trader Joes brand.)
• ¼ cup tomato paste
  Ingredient note

  Source: ¼ cup tomato paste
• 1 teaspoon Dried oregano
  Ingredient note

  Source: 1 teaspoon Dried oregano
• 1 cup low-sodium chicken broth
  Ingredient note

  Source: 1 cup low-sodium chicken broth
• 1 cup sun dried tomatoes (, finely diced)
  Ingredient note

  Source: 1 cup sun dried tomatoes (, finely diced)
• 1 cup heavy cream (, at room temp)
  Ingredient note

  Source: 1 cup heavy cream (, at room temp)
• ¼ cup fresh chopped parsley (, plus more to serve if desired)
  Ingredient note

  Source: ¼ cup fresh chopped parsley (, plus more to serve if desired)
• 1/2 cup freshly grated parmesan cheese (, plus more to serve if desired)
  Ingredient note

  Source: 1/2 cup freshly grated parmesan cheese (, plus more to serve if desired)
• 1 cup fresh basil leaves (, chopped)
  Ingredient note

  Source: 1 cup fresh basil leaves (, chopped)

1. Cook pasta in a large pot of salted water, according to package instructions, until al dente. (Don't drain the water.)
2. Meanwhile, heat a large pan over medium heat. Once hot, add olive oil. Add shallot, cooking for 2 minutes.
3. Add sausage and cook, crumbling into small pieces with a wooden spoon, until browned. Add garlic and cook for 30 seconds. Season meat with a little salt and pepper.
4. Add tomato paste, harissa paste, and oregano to the pan with the sauce and stir, cooking for 1 minute. Gradually stir in chicken stock and sun dried tomatoes. Turn the heat to low and add cream, parmesan and parsley. Taste and adjust seasonings as needed.
5. Use tongs to transfer the hot pasta straight from the pot of water into the pan. Toss to combine. If needed, add some hot pasta water to thin the sauce.
6. Serve garnished with lots of fresh chopped basil and a little extra fresh shredded parmesan.