Casarecce with Sausage, Pickled Cherries and Pistachios
Ingredients
Shredded Pecorino DOP, for serving
How to make it
This creamy Casarecce pasta from star chef Tom Colicchio caught our attention as it’s a dinner party showstopper. Top with a sprinkling of nutty, moreish Pecorino Toscano DOP.
- 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 the Casarecce with the Pecorino and serve
Recipe courtesy of Food & Wine
Photo credit © Con Poulos
