Makaroni Sosiso (ماکارونی سوسیسی) – Persian-Style Sausage & Black-Eyed Pea Pasta

• 200 gDried black-eyed peas (rinsed; soaked 60 minutes, then drained)
• 1500 mlWater (for boiling peas; plus more as needed)
• 400 gMacaroni (Persian-style hollow tubes) (broken into 5 cm pieces)
• 18 gSalt (12 g for pasta water + 6 g for sauce)
• 250 gOnion (finely diced)
• 60 mlNeutral oil (such as sunflower or canola)
• 350 gSausage (beef or chicken; coarsely grated on the large holes)
• 70 gTomato paste (about 4 tablespoons)
• 3 tspTurmeric (divided: 2 tsp for sauce + 1 tsp for dam layer)
• 1.5 tspBlack pepper (freshly ground)
• 2 tspGarlic powder
• 2 tbspDried parsley
• 200 gReserved black-eyed peas (cooked until tender, then drained)

Instructions

1. 1

   Soak the dried black-eyed peas in plenty of cool water for 60 minutes, then drain and rinse. Add peas and 1500 ml water to a pot, bring to a boil, skim foam, then simmer partially covered 25–35 minutes until tender but intact. Drain well and set aside; you should have about 400–450 g cooked peas.

2. 2

   Bring a large pot of water to a rolling boil. Add 12 g salt, then add 400 g macaroni (broken to 5 cm). Boil 6–8 minutes until very al dente (still firm in the center). Drain immediately and rinse briefly with warm water to stop cooking and reduce sticking; shake the colander thoroughly.

3. 3

   Make the sauce: heat 60 ml neutral oil in a wide skillet over medium heat. Add 250 g diced onion and sauté 10–12 minutes until deeply golden. Add 350 g grated sausage and cook 6–8 minutes, stirring, until the fat renders and the sausage loses its raw color and begins to brown lightly.

4. 4

   Push sausage-onion mixture to the sides and add 70 g tomato paste to the center. Fry the paste 2–3 minutes to darken and remove raw taste, then stir in 2 tsp turmeric, 1.5 tsp black pepper, 2 tsp garlic powder, and 6 g salt. Add 180 ml water and simmer 4–5 minutes until glossy and thick.

5. 5

   Stir the cooked black-eyed peas and 2 tbsp dried parsley into the sauce. Simmer 3 minutes so peas absorb the spiced tomato base. Taste and adjust salt if needed (remember the pasta is salted). Turn off heat; the sauce should be thick enough to cling to pasta, not watery.

6. 6

   Combine pasta and sauce: add drained macaroni to a large bowl or directly into the skillet (if big enough). Toss 1–2 minutes until evenly coated and the peas and sausage are well distributed. Avoid overmixing, which can break the macaroni; aim for an even orange-red color with visible peas.

7. 7

   Dam (steam) the makaroni: in a nonstick pot, heat 30 ml oil over medium heat for 1 minute. Sprinkle 1 tsp turmeric evenly into the oil, then add 60 ml water. Immediately mound the pasta mixture into the pot, shaping a gentle cone. Use the handle of a spoon to poke 5–6 steam holes to the bottom.

8. 8

   Cover the lid with a clean kitchen towel and place it tightly on the pot. Steam over medium heat 8 minutes until you see strong steam, then reduce to low and continue 35–40 minutes. Rest off heat 10 minutes before serving so the flavors settle and the bottom crust releases more cleanly.