Baked Pasta with Merguez and Harissa-Spiked Sauce

• 1 teaspoon caraway seeds
• 1 teaspoon cumin seeds
• 1 tablespoon olive oil
• 12 ounces merguez sausage
• 1 medium onion, chopped
• 4 garlic cloves, thinly sliced
• 1 28-ounce can whole peeled tomatoes
• 1 tablespoon harissa paste

Kosher salt, freshly ground pepper

• 8 ounces lumaconi or other medium shells
• 3 ounces feta, crumbled (about ½ cup)

Special Equipment

A spice mill or a mortar and pestle

1. Preheat oven to 400°. Grind caraway and cumin in a spice mill or with a mortar and pestle; set aside.
2. Heat oil in a large skillet over medium. Cook sausage until browned all over but still pink in the center, about 3 minutes per side. Transfer to a cutting board and let cool slightly. Slice into 1" pieces.
3. Add onion to same skillet and cook, stirring often, until soft, 6–8 minutes. Add garlic and reserved spices. Cook, stirring, until fragrant, about 2 minutes. Add tomatoes, crushing, and juices, then harissa. Cook until sauce thickens slightly, 6–8 minutes. Season with salt and pepper.
4. Meanwhile, cook pasta in a large pot of boiling salted water until very al dente (about 3 minutes less than package directions; it will be firm in the center). Drain, reserving ¼ cup cooking liquid.
5. Add sausage, pasta, and cooking liquid to skillet; toss to coat. Transfer to a 3-qt. baking dish, top with feta, and bake until top is browned and juices are bubbling, 18–22 minutes.