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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
Ingredients
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • ½ cup unsalted pistachios
  • Kosher salt
  • Black pepper
  • 1 pound casarecce pasta
  • ½ pound sweet Italian sausage, casings removed
  • 1 tablespoon thyme leaves, chopped
  • 1 garlic clove, thinly sliced
  • 1 teaspoon Aleppo pepper
  • ¾ cup pitted and chopped Pickled Cherries
  • Shredded Pecorino Romano cheese, for serving
Steps
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