• STEP 1

    Heat the oil in a large frying pan over a medium heat and cook the onion until softened and translucent, about 8 mins. Push to one side of the pan.

  • STEP 2

    Squeeze the sausagemeat from the skins into the centre of the pan. Cook for 5-8 mins until browned, squashing into smaller chunks with the spoon as it cooks. Add the garlic and tomatoes. Let the tomatoes soften for a few minutes, stirring now and then to prevent sticking. Stir in the harissa paste and mascarpone.

  • STEP 3

    Meanwhile, cook the pasta in salted water in a saucepan following pack instructions.

  • STEP 4

    Drain the pasta, saving a mugful of the water. Tip the pasta into the sauce, add the parsley and stir together. Add a splash of the pasta water to loosen the sauce – it should be silky and coat the pasta without pooling in the bottom of the pan. Grind over some black pepper to serve, if you like.

Recipe from Good Food magazine, April 2022

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