Creamy Harissa Pasta Recipe (Spicy, Smoky & Ready in 30 Minutes)
A rich, smoky, and creamy harissa pasta made with garlic, tomato paste, and parmesan, finished with lemon for balance. This silky, restaurant-quality pasta comes together in under 30 minutes and delivers bold flavor without being too heavy.
Servings 4 servings
Calories 520kcal
Cost $11 for entire recipe
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan (wide enough to toss pasta)
- Colander (for draining pasta)
- Wooden spoon or heatproof spatula
- Tongs (for tossing pasta)
- Measuring cups and spoons
- Microplane or fine grater (for parmesan and lemon zest)
- Knife and cutting board
Ingredients
Pasta
- 12 ounces rigatoni penne, or fusilli
- 1 tablespoon kosher salt for pasta water
Harissa Cream Sauce
- 2 tablespoons olive oil
- 1 small shallot very finely minced
- 2 tablespoons harissa paste up to 3 tablespoons for more heat
- 2 tablespoons tomato paste
- 3 cloves garlic finely minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 3/4 cup heavy cream
- 1/2 cup reserved pasta water added gradually; you may not use it all
- 1 tablespoon unsalted butter
- 1/4 cup finely grated parmesan cheese
- 1/2 teaspoon honey optional
- 1/4 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon lemon zest
- 1/2 teaspoon fresh lemon juice to taste
Instructions
Cook the pasta
- Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente. Reserve at least 1 cup pasta water, then drain.
Build the base
- Heat olive oil in a large skillet over medium heat. Add shallot and cook for 2 to 3 minutes until soft.
Toast the flavor
- Add harissa paste and tomato paste. Cook for 1 to 2 minutes until slightly darkened. Add garlic, smoked paprika, and cumin, and cook for 20–30 seconds.
Create the cream sauce
- Lower heat to medium-low. Add heavy cream, honey, salt, and pepper. Simmer gently for 2 minutes until slightly thickened.
Start the emulsion
- Add butter and 2 to 3 tablespoons pasta water. Stir until glossy.
Finish pasta in sauce
- Add pasta to the skillet. Toss over medium-low heat for 1 to 2 minutes. Add more pasta water 1 tablespoon at a time until the sauce is silky and coats the pasta.
Add parmesan
- Reduce heat to low. Add parmesan gradually, tossing until melted and smooth.
Finish
- Turn off heat. Stir in lemon zest and lemon juice. Taste and adjust seasoning as needed.
Notes
- Harissa paste flavor varies by brand
Some harissa pastes are mild and smoky, while others are very spicy. Start with 2 tablespoons and increase to 3 tablespoons if you want a bolder, spicier harissa cream pasta. - Use finely grated parmesan for a smooth sauce
Microplaned or very finely grated parmesan melts easily and helps create a silky harissa cream sauce. Pre-shredded cheese may not melt as smoothly. - Add pasta water slowly for the perfect texture
The key to a glossy, restaurant-quality sauce is adding pasta water a little at a time. This helps emulsify the harissa cream sauce so it coats the pasta instead of pooling. - Do not boil after adding cheese
High heat can cause the parmesan to clump or the sauce to break. Keep the heat low when finishing the pasta. - Balance the spice with a touch of sweetness
A small amount of honey helps round out the heat from the harissa without making the pasta taste sweet. - Finish with lemon for brightness
Lemon zest and a small amount of lemon juice brighten the dish and balance the richness of the cream without making it sour. - Salt carefully
Harissa paste and parmesan both contain salt, so taste before adding extra to avoid an overly salty pasta. - Best pasta shapes for this recipe
Rigatoni, penne, and fusilli work best because the ridges hold onto the creamy harissa sauce. - Make it a complete meal
Add cooked chicken, shrimp, chickpeas, or roasted vegetables to turn this harissa cream pasta into a hearty, protein-packed dinner. - Reheating tip
When reheating, add a splash of water or cream and warm gently to bring the sauce back to a smooth, creamy consistency.