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
Very awesome! Going to add this to my recipe book for future reference.
I wanted to love it but it fell short. No wow factor. If made again and probably not would use hot sausage and drizzle with cherry balsamic vinegar instead of the pickled cherries.
This turned out fantastic! Great pasta choice, loved the pickled cherries and toasted pistachio nuts. Delicate, and filling. I ordered the pepper ahead of time, and waited to make this. Glad I did. Five star ⭐️ ⭐️⭐️⭐️⭐️
I thought this was outstanding. Really a rich combination of flavors. I didn't have Aleppo pepper so I substituted 3/4 tsp smoked paprika and 1/4 tsp cayenne pepper on the advice of the Internet. For the cherries, I found that to make the 3/4 cup called for here, I needed about half of what the pickled cherries recipe (elsewhere on the site) calls for (i.e. I needed to pickle about a 1/2 pound of cherries to get the 3/4 cup). I thought the particular type of pasta really added to the dish, so I wouldn't substitute it if you don't have to-- or at least try to pick something similar if you can.
