Casarecce with Sausage, Pickled Cherries and Pistachios
![Casarecce with sausage pickled cherries and pistachios](https://www.pongcheese.co.uk/wp-content/uploads/2022/05/Casarecce-with-sausage-pickled-cherries-and-pistachios-800x560.jpg)
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