Jamie, that wimp, is messing with a classic Roman dish here. All all' amatiriciana is typically made with guanciale and bucatini pasta. It's simple. Instead of screwing around with arbol and so on just use red pepper flakes (including the seeds). Despite the name, arribiata, meaning roughly "angry" it's not terribly hot. Just a back accent of heat.
Given there are hundreds of varieties of "dried red chiles", even spec'ing peperoncino wouldn't narrow it down much, even if one assumes that designates an Italian-grown variety. When a (knowledgeable) chef isn't specific, assume you may use whatever is available. I'd use arbol because I've got them, dried pepper flakes would be another perfectly good choice seeing as those are "dried red chilies".
The Italian Calabrian Chile would probably be best, but Peperocini would work too, make sure to crush it between your fingers for maximum heat. (Hint: after crushing do NOT touch your eyes or any orifice until your have thoroughly washed you hands) Chile de Arbol will also work.
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Given there are hundreds of varieties of "dried red chiles", even spec'ing peperoncino wouldn't narrow it down much, even if one assumes that designates an Italian-grown variety. When a (knowledgeable) chef isn't specific, assume you may use whatever is available. I'd use arbol because I've got them, dried pepper flakes would be another perfectly good choice seeing as those are "dried red chilies".
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