If you loved the video of my homemade harissa pasta, this written recipe folds in a few smart tweaks so it’s even more reliable for home cooks in the USA & Canada (think: consistent heat, not too salty, super silky sauce). The big changes: a brighter harissa paste (less smoked paprika, a touch of acid, and classic coriander), clearer oil and salt control, and slightly adjusted meat-to-pasta ratios. You’ll get that cozy, creamy, spicy bowl that works for a Tuesday night or a quick “company’s coming” bake.

Based on my YouTube video — with a few upgrades since publishing

For more weeknight inspiration, try my easy creamy tomato pasta, pasta alla norcina, spaghetti al pomodoro (30 minutes), or creamy shrimp pasta. If you’re into big, comforting baked dishes, bookmark authentic Greek pastitsio and classic moussaka, too.

What’s different

Balanced harissa: I cut back the smoked paprika and add rehydrated dried chilies + lemon or red wine vinegar + coriander seeds. The paste is brighter, less bitter, and merges beautifully with cream.
Sodium under control: Using low-sodium beef stock and salting last prevents the “pasta water + bouillon + cheese” salt pile-up.
Silky finish: Cheese melts in off-heat to stay smooth; a splash of starchy pasta water keeps the sauce shiny and elastic.
Optional gratin: Individual ramekins under the broiler for 30–60 seconds = restaurant vibes in minutes.

For a quick, no-blender flavor booster to keep on hand, see my beurre manié — handy for tightening sauces without clumps.

Harissa paste (makes ~300 g; use 1–2 tbsp in this recipe)

150g (5.3 oz) sun-dried tomatoes, drained
20–30g (0.7–1 oz) dried red chilies, rehydrated (stemmed/seeded)
10–20g (0.35–0.7 oz) smoked paprika
2g (½ tsp) cumin seeds, toasted
2g (½ tsp) caraway seeds, toasted
2g (½ tsp) coriander seeds, toasted
10–12g (2–3 cloves) garlic
40–60g (2–4 tbsp) tomato paste
60–90ml (4–6 tbsp) olive oil
15–20ml (1–1½ tbsp) red wine vinegar or lemon juice
4–6g (¾–1 tsp) fine salt

For the pasta

400g (14 oz) short pasta (rigatoni/penne)
500g (1.1 lb) ground beef (80–85% lean)
250–300g (9–10½ oz) onion, finely sliced
10g (2 cloves) garlic, minced
15–30g (1–2 tbsp) homemade harissa (to taste)
250ml (1 cup) low-sodium beef stock
250–350ml (1–1½ cups) heavy cream (more if using 600 g beef)
200g (7 oz) cheddar, freshly grated (mix of orange & white)
2–3g (½ tsp) dried oregano (optional)
15g (½ cup) basil, roughly chopped (optional)
Olive oil, for sautéing
Salt (pasta water 1%—40g per 4L), pepper to taste

Condensed instructions

Harissa: Toast seeds 60–90 sec. Blend all harissa ingredients until smooth; set aside.

Beef & onions: Heat a film of oil in a wide pan. Brown beef over medium-high. Add onions; cook until sweet and soft. Stir in garlic; cook 30 sec.

Bloom & season: Push meat to the sides; bloom 1 tbsp tomato paste (from your harissa or extra) 30–60 sec. Stir in 15–30 g harissa and oregano; cook 30 sec.

Loosen: Add 250 ml low-sodium stock; simmer 2–3 min.

Boil pasta: In 4 L boiling water salted with 40 g salt, cook pasta 1 minute shy of al dente; reserve 1 cup starchy water.

Cream & cheese: Lower pan heat. Add cream; simmer gently 2 min. Off heat (or very low), melt in 150 g cheddar by handfuls.

Marry: Add drained pasta to sauce with ¼–½ cup starchy water. Toss to a glossy coat; season. Fold in basil.

Optional gratin: Portion into ramekins, top with remaining cheese, and broil 30–60 sec until bubbling.

Ingredients & substitutions

Pasta & beef
Use rigatoni, penne, casarecce, or shells — anything with grooves to hold the sauce. Ground beef keeps it weeknight-easy, but this recipe is flexible.

Harissa (my updated blend)
Tomato paste + sun-dried tomatoes build umami; lightly toasted cumin, caraway, and coriander give the signature harissa backbone; dried chilies provide real chili warmth; a little vinegar or lemon wakes it up.

Dairy
Heavy cream softens the heat so the whole family can enjoy it. Freshly grated orange and white cheddar melt smoother than bagged shreds.

Good swaps

Ground meat: turkey, chicken, lamb, or plant-based crumbles.
Cream: half-and-half (thickened with 1–2 tsp beurre manié), or 50/50 cream + milk.
Harissa: use store-bought if needed, but add a squeeze of lemon to mimic the brightness of this homemade version.
No beef stock? Use chicken or vegetable stock; just keep it low-sodium.

Craving more comforting mains? Try Salisbury steak or cheesy beef macaroni casserole next.

FAQ (North America)

How spicy is this?
Medium. Start with less harissa and add more to taste. Cream softens the chili heat.

Can I make it lighter?
Use half-and-half plus a teaspoon of beurre manié to thicken. You can also increase stock and reduce cheese slightly.

Make-ahead tips?
Cook the sauce (without pasta) up to 2 days ahead; rewarm gently and toss with fresh pasta. For a bake, undercook pasta by 2 minutes.

Storage
Refrigerate pasta up to 3 days. Harissa paste keeps 2–3 weeks chilled; acidification helps quality.

Gluten-free?
Use GF pasta and check your stock. The sauce itself is naturally GF.

What to serve with / suggested posts (English)

Spicy Harissa Pasta (Creamy, Beefy & Baked Option)

If you loved the video of my homemade harissa pasta, this written recipe folds in a few smart tweaks so it’s even more reliable for home cooks in the USA & Canada (think: consistent heat, not too salty, super silky sauce). The big changes: a brighter harissa paste (less smoked paprika, a touch of acid, and classic coriander), clearer oil and salt control, and slightly adjusted meat-to-pasta ratios. You’ll get that cozy, creamy, spicy bowl that works for a Tuesday night or a quick “company’s coming” bake.

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Prep Time 25

Cooking Time 20

Category Main Course

Cuisine Worldwide

Portions 4 Portions

Calories 450 kcal