Merguez and Kale Pasta
To replicate the fragrant and earthy flavors of merguez, a traditional North African sausage, this recipe calls for browning ground beef with plenty of fennel, cumin and coriander seeds, paprika and dried mint. Stirring in a jar of marinara results in a hearty, satisfying sauce much like classic Bolognese but with an added layer of warm, aromatic spices. If using store-bought merguez (which is often made with lamb and can be spicy depending on your tolerance), remember to remove the casing. Ribbon-like pasta shapes like linguine, spaghetti or tagliatelle work best with the sauce, but feel free to use what’s on hand.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1tablespoon fennel seeds
- 1tablespoon cumin seeds
- 1tablespoon coriander seeds
- 5tablespoons olive oil
- 1pound ground beef, at least 20-percent fat
- 3garlic cloves, grated
- 2tablespoons finely chopped fresh cilantro
- 2 ½tablespoons sweet paprika
- 1tablespoon granulated sugar
- 1tablespoon dried mint
- Fine sea salt
- Ground black pepper
- 5cups coarsely chopped kale leaves
- 2cups store-bought or homemade marinara sauce
- 1pound dry linguine
- Grated or shredded Parmesan for serving
Instructions
Step 1
Toast the fennel, cumin and coriander seeds in a dry frying pan over medium for about 3 minutes or until fragrant; transfer to a plate to cool. Pour seeds into a spice (or coffee) grinder or mortar to finely grind the seeds. Set aside until ready to use. You can prepare this mixture in advance and keep it in a container for up to 7 days.Step 2
Heat the oil in a large pot over medium-high. Add the beef, ground fennel, cumin and coriander mixture, garlic, cilantro, paprika, sugar, mint, 1 1/4 teaspoons salt and 1/4 teaspoon pepper. Cook, breaking up the meat with a wooden spoon, for about 7 minutes or until it is no longer pink. Add the kale and 3 tablespoons of water. Cook, stirring to combine, for about 5 minutes or until the kale begins to soften. Add the marinara and leave to cook for about 10 minutes, stirring occasionally and reducing heat if sauce begins to boil.Step 3
Meanwhile, cook the pasta: Place a large pot of water over high heat, add 1 tablespoon salt and bring to a boil. Cook the pasta until almost al dente, reserving 1 cup of cooking water, and drain.Step 4
Pour the pasta into the sauce pot. Stir to combine, adding a couple tablespoons of cooking water at a time until the sauce nicely coats the pasta. Remove from heat, taste and season with salt and serve, with Parmesan on side, right away.