Casarecce with Sausage, Pickled Cherries and Pistachios

1. 1

   In a small skillet, heat 1 teaspoon of the olive oil.

2. 2

   Add the pistachios and toast over moderate heat, tossing occasionally, until lightly browned, about 3 minutes.

3. 3

   Season with salt and let cool, then coarsely chop.

4. 4

   In a large saucepan of salted boiling water, cook the pasta until al dente.

5. 5

   Drain, reserving 1 cup of the cooking water.

6. 6

   Toss the pasta with 1 teaspoon of the olive oil.

7. 7

   In the same saucepan, heat the remaining 2 tablespoons of oil.

8. 8

   Add the sausage and cook over moderate heat, breaking up the meat with a wooden spoon, until just cooked through, 5 to 7 minutes.

9. 9

   Stir in the thyme, garlic and Aleppo pepper and cook until fragrant, about 1 minute.

10. 10

    Add the pasta and reserved cooking water and cook, stirring, until the pasta is hot and coated in a light sauce, about 3 minutes.

11. 11

    Stir in the pickled cherries and toasted pistachios and season with salt and black pepper.

12. 12

    Transfer to shallow bowls, top with cheese and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.