Habanero Pepper Cream Pasta

admin 25/04/20 Recipes


4 servings

Prep Time


Cook Time



1 (8 ounce) package: cavatappi pasta

1 teaspoon: olive oil

1 teaspoon: butter

1: shallot, chopped

2 cloves: garlic, diced

1: dried habanero pepper, chopped

2 cups: heavy cream

1 large: tomato, diced

2 tablespoons: all-purpose flour

1 teaspoon: black pepper

1 cup: grated Parmesan cheese


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Melt butter with olive oil in a skillet over medium heat. Add shallots, garlic and habanero pepper, and cook until lightly browned. Pour cream into a saucepan, and bring to a simmer over medium heat. Stir in the ingredients from the skillet, along with the tomato. Mix in the flour and black pepper, and simmer until thickened, 5 to 8 minutes. Stir in Parmesan cheese, and remove from heat. Allow sauce to cool for a few minutes before serving over pasta.


Calories: 755 kcal

Carbohydrates: 53.6 g

Cholesterol: 183 mg

Fat: 52.9 g

Fiber: 2.7 g

Protein: 19 g

Sodium: 365 mg

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