This creamy pasta from star chef Tom Colicchio comes together in just minutes, though you’ll have to make the pickled cherries the night before.
Slideshow: More Recipes With Cherries
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1/2 cup unsalted pistachios
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 It
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.