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.
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Review Body: 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.