Ingredients Pasta + Noodles Casarecce with Sausage, Pickled Cherries and Pistachios 4.5 (4) 4 Reviews 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 By Tom Colicchio Tom Colicchio Instagram Tom Colicchio is the chef and owner of Crafted Hospitality, which includes New York's Craft and Temple Court; Craft Los Angeles; Las Vegas' Heritage Steak and Craftsteak; and Small Batch in Garden City, NY.He is a frequent contributor on several television shows and networks, including MSNBC, CNN, ABC and Bloomberg and is the host of the iHeart Radio podcast, Citizen Chef. Tom is the head judge and executive producer of the Emmy-winning Bravo hit series, Top Chef. Food & Wine's Editorial Guidelines Updated on September 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 35 mins Yield: 6 Ingredients 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 Directions 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. Suggested Pairing Tart, cherry-scented Austrian red, like Zweigelt. Rate it Print