Entree: Tunisia – Southern Tunisia – مكرونة ➤ makrouna (Tunisian-style pasta in a spicy tomato and lamb sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 10 min

Total 1 hr

Ingredients

- 12 oz (340 g) dried pasta (penne, macaroni, or short tubular pasta)
- 1 lb (454 g) ground lamb
- 3 tbsp (45 ml) olive oil
- 1 large onion, finely chopped, about 7 oz (200 g)
- 3 garlic cloves, minced, about 9 g
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 3/4 cup (180 ml) water or reserved pasta cooking water
- 1–2 tbsp (15–30 ml) harissa (adjust to heat preference)
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) sweet paprika
- 1/2 tsp (2.5 ml) ground coriander
- 1 tsp (5 ml) kosher salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 tbsp (15 ml) white wine vinegar or lemon juice
- 1/4 cup (15 g) fresh parsley, chopped
- Optional: 1 medium potato, peeled and cut into 1/2-inch cubes, about 8 oz (225 g)

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until just al dente according to package directions. If using the optional potato, add the potato cubes to the pasta water in the last 8–10 minutes so they cook through; reserve 3/4 cup (180 ml) of the pasta cooking water, then drain pasta (and potatoes) and set aside.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until soft and translucent, about 5–7 minutes. Add the garlic and cook 1 minute more.
3. Add the ground lamb to the skillet and brown, breaking up with a spoon, until no longer pink and beginning to caramelize, about 6–8 minutes. Drain any excess fat if necessary.
4. Stir in the tomato paste and cook 1–2 minutes, then add the crushed tomatoes, reserved pasta water, harissa, cumin, paprika, ground coriander, salt, and pepper. Bring to a simmer, then reduce heat and cook gently for 10–12 minutes to meld flavors. Stir in the vinegar or lemon juice.
5. Add the drained pasta (and potatoes, if used) to the sauce and toss over medium heat for 2–3 minutes so the pasta absorbs the sauce; add a splash more reserved pasta water if the sauce is too thick.
6. Taste and adjust seasoning with salt, pepper, or additional harissa. Serve hot, sprinkled with chopped parsley and an extra drizzle of olive oil if desired.