In article >,
sf > wrote:

> I'm planning to make this recipe pretty much as written later this
> week. I may change the cream from heavy to half & half, but maybe
> not. What I'm going to change is the chili. I've never tasted chile
> de arbol, don't have much interest in seeking it out just to make this
> recipe and think crushed red chili peppers (the kind you put on pizza)
> are useless for anything but heat - so I'm thinking I'll substitute
> Aleppo pepper. Is there any reason to assume it would be a mistake?
>
>
> Rigatoni and Roasted Delicata Squash
>
> 1 delicata squash (about 1 pound)
> 2 tablespoons extra virgin olive oil
> ½ teaspoon kosher salt
> 2 shallots, peeled, halved and sliced lengthwise
> 1 garlic clove crushed
> 1 dried chile de arbol, crumbled, or 1 teaspoon crushed red chili
> flakes (Aleppo?)
> 1 teaspoon balsamic vinegar
> ½ pound mezzi rigatoni or rigatoni
> ¼ cup heavy cream
> ¼ cup grated fresh Parmesan cheese
> Fresh washed baby greens, such as spinach, kale or arugula
>
> http://familystylefood.com/2013/11/r...licata-squash/
>
> TIA

Chile de arbol is pretty hot stuff. The Aleppo pepper is worth a shot if
you just want a little warmth rather than mouth-burning heat. Start out
with the 1 teaspoon and add more to taste.

Cindy

--
C.J. Fuller

Delete the obvious to email me

On Sat, 09 Nov 2013 11:07:10 -0800, Cindy Fuller
> wrote:

> Chile de arbol is pretty hot stuff. The Aleppo pepper is worth a shot if
> you just want a little warmth rather than mouth-burning heat. Start out
> with the 1 teaspoon and add more to taste.

I used the Aleppo and it was perfect, thanks. What little flavor it
had went well with the dish. I used less cream than the recipe called
for, but it was still too rich for me. Not sure if it's because my
cold was at its worst then or if I just plain didn't like cream with
squash, but I will substitute broth for all of it next time and see
how that goes.

--
Food is an important part of a balanced diet.