Sweet Heat Meets Umami

Ashfer Biju, Executive Chef and Director Food and Beverage at the Baccarat Hotel, N.Y., taps into sweet heat with his plant-based Campanelle Pasta build. Red chile flakes and honey add dimension to a comforting mix of butternut squash, maitake mushrooms and crispy sage. Barilla Campanelle’s ridged surface holds the sauce nicely, while the honey tempers the heat and enhances the earthy, woodsy flavors. It’s a dish that feels both familiar and unexpected. “I used a layering of flavors approach in creating this recipe,” Biju explains, describing its balance of sweet and savory notes, punctuated by “the interesting pop and burst of the red pepper chile flakes that will make you dig in for more.”

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