Not your traditional red-sauced high-carb pasta. But a chickpea alternative. And flavored instead with harissa … North African red chile paste. And sausaged with lamb (I used spicy Italian sausage instead … but the sausage possibilities are endless). Eat it up ... FOR REAL!
Preheat over to 400 degrees F. Grind caraway and cumin seeds in a spice mill or a mortar and pestle. Set aside.
Heat oil in a large skillet over medium heat. Cook sausage until browned all over but still pink in the center, about 3 minutes per side. Transfer to a cutting board and cool slightly. Slice into 1-inch pieces.
Add onion to same skillet and cook, stirring often, until soft, 6 to 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, about 6 to 8 minutes. Season with salt and pepper.
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 very firm in the center). Drain, reserving 1/4 cup cooking liquid.
Add sausage, pasta, and cooking liquid to skillet; toss to coat. Transfer to a 3-quart baking dish, top with feta (or Dairy Free cheese), and bake until top is browned and juices are bubbling, 18 to 22 minutes.