Casarecce with Sausage, Pickled Cherries and Pistachios


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 

Casarecce with Sausage, Pickled Cherries and Pistachios
Photo: © Con Poulos
Total Time:
35 mins


  • 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


  1. 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.

  2. 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.

  3. 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.

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