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Harissa Penne Sausage Bake

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8 ounces penne pasta
1 tsp. caraway seeds
1 Tbsp. olive oil
1 (13-oz.) package kielbasa, cut into ¼-inch-thick slices
1 medium onion, chopped
4 garlic cloves, thinly sliced
1 tsp. ground cumin
1 (28-oz.) can whole peeled tomatoes
2 Tbsp. Harissa Hot Sauce
1 tsp. kosher salt
1 tsp. freshly ground pepper
1 to 2 cups mozzarella cheese


1. Preheat oven to 400°. Prepare pasta according to “al dente” instructions. Drain, reserving ¼ cup cooking liquid. Keep pasta warm.
2. Grind caraway in spice mill or with a mortar and pestle; set aside.
3. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add kielbasa; sauté 7 minutes or until kielbasa is lightly browned. Remove from pan and set aside.
4. Add onion to same skillet and cook, stirring often, until soft, 6-8 minutes. Add garlic, caraway and cumin.  Cook, stirring, until fragrant, about 2 minutes. Add tomatoes, crushing, and juices. Stir in Harissa Hot Sauce. Cook 6 to 8 minutes, until sauce thickens. Add salt and pepper.
5. Add sausage, pasta and cooking liquid to skillet, tossing to coat. Transfer to a 3-qt. baking dish, top with cheese, and bake 18 to 22 minutes or until top is browned and juices are bubbling.