Orecchiette with Marinated Eggplant, Burrata and Chiles
At New York City's A Voce, Missy Robbins makes this elegant, decadent pasta dish with burrata, the creamy cow's-milk cheese from Italy. She says, "I absolutely love burrata, but this recipe also includes my trifecta of favorite ingredients: marjoram, lemon and chiles." Best New Chef 2010: Missy Robbins More Great Pastas
Robbins likes using the chile peppers in olive oil from BuonItalia (buonitalia.com). You can also use pickled cherry peppers.
Rich, spicy dishes like this pasta will overwhelm reds that don't have equally robust flavors. A good place to find these kinds of reds is Italy's central Abruzzo region, which produces lush, berry-packed wines from the Montepulciano grape.