Add harissa according to your taste and the strength of the brand you are using. Add tomato purée and simmer to thicken, about 8 minutes.Stir in tomato paste and smoked paprika, and cook to caramelize, 1 minute. Add garlic and cook until soft, 2 minutes more. Add onions to pot, reduce heat to low and cook until translucent, about 20 minutes.Use a slotted spoon to remove sausage from pan and set aside on a plate. Cook, stirring, until starting to brown on all sides, 6-8 minutes. Crumble in sausage and use a wooden spoon to break up any large pieces. In a wide pot, warm olive oil over medium heat. Top with remaining cheese and bake until just golden, 20 minutes.At this point, if you are working ahead, you can keep the dish, covered with plastic wrap, in the refrigerator up to 12 hours and then let sit at room temperature for 30 minutes before baking.) (If you are transferring to a baking dish, do so now. Add pasta to skillet and toss well, adding reserved pasta water a tablespoon or so at a time, to create an emulsified sauce. Drain pasta, reserving ¾ cup cooking water.When it has reduced by about half, after about 4 minutes, stir in cream and reduce heat to low. Add white wine to skillet with bacon and shallots, increase heat to high and let wine come to a boil.
Add pasta and cook 2 minutes short of time stated on package.
Add garlic and shallots to skillet stir to coat in bacon fat. In a wide ovenproof skillet over low heat, cook bacon until it renders its fat, about 7 minutes. For those who believe mac and cheese should be eaten with a spoon, not a fork, set a sheet of aluminum foil over the pasta during the last 10 minutes of baking. With most any macaroni and cheese, browning and the nice crunch that comes with it are easily accomplished via a couple minutes under the broiler some olive-oil-tossed breadcrumbs scattered on top will amplify the effect. When I make it, I look to the French Alps for inspiration and add lardons of smoky bacon and an abundance of aged Gruyère. We’re all supposed to love mac and cheese, but so much of it is gluey, bland and artificial. Add layers of noodles, Parmesan and béchamel, and the result is really quite elegant. It couldn’t be simpler, but allow 45 minutes to slowly soften the onions and leeks over low heat until they are translucent and mellow. My revisionist lasagna made with melted alliums satisfies my own cravings and my family’s desire for something surprising. I beg to differ, but lasagna isn’t the sort of meal one prepares just for oneself. They say they find it too heavy, too reminiscent of bad cafeteria lunches.
Nobody in my household likes a classic lasagna made with meat ragù or tomato sauce.
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