One-pan harissa penne alla vodka
Serves 2
Easy
Prep:
Cook:
Transform a humble tin of white beans (cannellini, haricot or chickpeas) into this flavourful, low-cost harissa pasta dish. It's a mighty midweek meal for two
Skip to ingredients
Units:
- 1 tbsp olive oil
- 2 garlic cloves
- 2 tbsp rose harissa
- 3 tbsp vodka
- 300ml passata
- 400g can white beans(cannellini, haricot or chickpeas), drained (see tip, below)
- 200g penne
- 500ml chicken or vegetable stock
- 4 tbsp mascarponesoft cheese or double cream
- 10g parmesan
- handful of basil leaves
Nutrition: Per serving
- kcal812
- fat25g
- saturates11g
- carbs99g
- sugars11g
- fibre16ghigh
- protein27g
- salt2.61g
Method
step 1
Heat the oil in a frying pan over a medium heat. Finely grate or crush the garlic into the warm oil, and stir in the harissa. Sizzle for a minute until fragrant, splash in the vodka, then pour in the passata.
step 2
Add the beans. Bring to a simmer. Add the pasta and stock. Simmer for 12-14 mins until the pasta is al dente and the sauce thickened – stir regularly to prevent sticking, adding a splash of water to loosen, if needed. Season with salt, pepper and a pinch of sugar to balance the acidity, if needed. Stir in the mascarpone, soft cheese or cream.
step 3
Finely grate over the parmesan and scatter over the basil to serve.
