- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 1/2 cup unsalted pistachios
- Kosher salt
- Black pepper
- 1 pound casarecce pasta
- 1/2 pound sweet Italian sausage, casings removed
- 1 tablespoon thyme leaves, chopped
- 1 garlic clove, thinly sliced
- 1 teaspoon Aleppo pepper
- 3/4 cup pitted and chopped Pickled Cherries
- Shredded Pecorino Romano cheese, for serving
How to make this recipe
In a small skillet, heat 1 teaspoon of the olive oil. Add the pistachios and toast over moderate heat, tossing occasionally, until lightly browned, about 3 minutes. Season with salt and let cool, then coarsely chop.
In a large saucepan of salted boiling water, cook the pasta until al dente. Drain, reserving 1 cup of the cooking water. Toss the pasta with 1 teaspoon of the olive oil.
In the same saucepan, heat the remaining 2 tablespoons of oil. Add the sausage and cook over moderate heat, breaking up the meat with a wooden spoon, until just cooked through, 5 to 7 minutes. Stir in the thyme, garlic and Aleppo pepper and cook until fragrant, about 1 minute. Add the pasta and reserved cooking water and cook, stirring, until the pasta is hot and coated in a light sauce, about 3 minutes. Stir in the pickled cherries and toasted pistachios and season with salt and black pepper. Transfer to shallow bowls, top with cheese and serve.
Tart, cherry-scented Austrian red, like Zweigelt.