Recipe by Philip Krajek
Orecchiette with Squash, Chiles, and Hazelnuts
If we've learned one thing from Rolf & Daughters, our pick for the #3 Best New Restaurant of 2013, it's this: Homemade pasta is worth it. So worth it, in fact, that we're challenging you to make homemade orecchiette…on a Monday.
Seriously! The texture of fresh pasta is unparalleled, the process is a blast, and you can even make extra and freeze it for next Monday's dinner. We love it with small, chopped veggies and nuts, as in this recipe with squash, chiles, and hazelnuts. All those little bits get caught in the orecchiette (Italian for "little ears") and make every bite-or heaping spoonful-a little more satisfying. -Danielle Walsh
ORECCHIETTE WITH SQUASH, CHILES, AND HAZELNUTS
There are two hits of chile in this dish. It's used early on to infuse the oil, where it mellows. The sprinkle added at the end is more "precocious," says chef Philip Krajeck, Rolf and Daughters, Nashville. "It's not in every bite, but when it hits you, it makes a big