When Sarah and I were talking about what she would make for dinner we decided she should try something new. She suggested she would like to make a pasta dish using the chile crisp I had recently bought. We looked through recipes and found one from NYTimes Cooking called Chile Crisp Fettucine Alfredo with spinach.
Using what we had on hand she subbed in spaghetti for the fettucine and kale for the spinach. I was concerned that it was going to be blazing spicy hot but instead it came out rather bland. We all added extra chile crisp to up the spice level. Also it needed quite a bit of salt. We were disappointed with the results and I do not know if we will make it again unless we do quite a bit of reworking the recipe.
Omnivore 