Moroccan Style Pasta

Ingredients per 5-6 oz spaghetti or pasta


1 tbl extra-virgin olive oil
1 tbl unsalted butter
¼ cup onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
1 garlic clove, finely chopped
1 cup crumbled cauliflower
1 tbl Cool Harissa Spice Blend
Kosher salt and freshly ground black pepper
¼ cup milk or plant-based milk
¼ cup dry red wine
One 14-ounce can tomatoes, preferably San Marzano, with their juices

Directions

In a large Dutch oven or another wide heavy saucepan, heat the oil and butter over medium heat. Add the onion, carrots, celery, and garlic, and cook, stirring occasionally, until the onion is softened and translucent, 6 to 8 minutes. Add the cauliflower stirring frequently until cooked through, about 6 minutes.


Stir in the Cool Harissa Spices and the milk. Bring to a simmer, then reduce the heat to medium-low and gently simmer until the sauce is thickened about 5 minutes. Add the wine and simmer until mostly evaporated, 8 to 10 minutes more.

Add the tomatoes and their juices, then reduce the heat to low. Break up the tomatoes into smaller pieces with a wooden spoon, then gently simmer, uncovered, stirring occasionally and adding water ½ cup at a time if the sauce becomes dry, until the sauce is deeply flavorful, about 3 hours. Remove from the heat and adjust the seasoning to taste. Reserve half for the pasta. (The remaining sauce can be refrigerated for up to three days or frozen for up to three months.)



Use coarsely chopped fresh cilantro or mint, freshly grated Parmigiano-Reggiano and freshly ground black pepper, for serving.