Cost Breakdown

Critical Success Points

• • Do not add oil when cooking the merguez; they already release enough fat.
• • Properly deglaze the pan with the broth to recover the browned bits.
• • Reduce the sauce sufficiently before adding the pasta to avoid a too liquid consistency.
• • Cook the pasta very briefly (3 min) so they stay al dente and absorb the sauce.

Safety Warnings

• • Be careful of boiling water splashes when draining.
• • Use gloves or a kitchen sleeve to handle the very hot pan.