How about a hearty bowl of rigatoni with merguez? These and other treats are found in Chris Santos’s new cookbook, Share. He’s a judge on Food Network’s Chopped and chef-founder of NYC’s Beauty & Essex, so take his word for it when he says, “You’re going to love this.”

Here it is — my favorite pasta dish. Ever. I learned to make it with torchio, an unusual funnel-shaped Venetian pasta, but any tube-shaped kind will do. The dish isn’t saucy, so you can really taste the individual flavors, and the merguez, with its spicy harissa flavor, has an unexpected kick. Both parsley and mint provide fresh accents.

Chef Talk: Merguez is lamb sausage, boldly seasoned with harissa, the North African spice paste. Because it is pork-free, you’ll often find merguez at halal and kosher butchers. As an easy substitute, mix 1 pound ground lamb, 1 to 2 tablespoons harissa (sold at specialty markets and online), 1 teaspoon kosher salt, and 2 garlic cloves, shredded on a Microplane zester.

Reprinted with permission from Share