Yes, You CAN Make Homemade Pasta for Dinner Tonight

Recipe by Philip Krajek



Orecchiette with Squash, Chiles, and Hazelnuts
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 orecchietteon 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 impact."


Ingredients
12 oz. fresh orecchiette (see Fresh Pasta) or other fresh or dried small pasta
Kosher salt
2 Tbsp. olive oil
½ small butternut squash, peeled, cut into ½" pieces (about 2 cups)
2 garlic cloves, thinly sliced
½ tsp. crushed red pepper flakes, divided
¼ cup (½ stick) unsalted butter, cut into pieces
1 Tbsp. fresh lemon juice
¼ cup grated Parmesan plus more for serving
¼ cup blanched hazelnuts
4 Tbsp. torn fresh mint leaves, divided
Freshly ground black pepper

Preparation

Preheat oven to 350°. Spread out hazelnuts on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 6 minutes. Let cool, then coarsely chop; set aside.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 5 minutes for fresh pasta). Drain, reserving 1 cup pasta cooking liquid.

Meanwhile, heat oil in a large skillet over medium-high heat. Add squash and cook, tossing occasionally, until crisp-tender, about 5 minutes. Add garlic and ¼ tsp. red pepper flakes and cook, stirring, just until garlic begins to brown, about 2 minutes. Immediately add ½ cup pasta cooking liquid to keep garlic from burning; reduce heat to low and gradually add butter, swirling skillet and adding more pasta cooking liquid as needed, until a thick, glossy sauce forms.

Add pasta to skillet with squash and sauce and toss to coat. Add lemon juice, ¼ cup Parmesan, 2 Tbsp. mint, and remaining ¼ tsp. red pepper flakes and toss to combine; season with salt and pepper.

Serve pasta topped with reserved hazelnuts, more Parmesan, and remaining 2 Tbsp. mint.

See more from Bon Appétit:
25 Quick and Easy School Lunches to Pack for Your Kids
10 Snacks You Thought Were Healthy But Really Aren't
The Best Restaurants in America
The Ultimate Chocolate Chip Cookie