Habanero Pepper Cream Pasta

Habanero Pepper Cream Pasta

Habanero Pepper Cream Pasta

"When I feel like the day is great? Pasta. When I feel like I want the day to be great? Pasta. It's just awesome."
Jennifer Hyman
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Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 755 kcal

Ingredients
  

  • 8 ounce package cavatappi pasta
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1 medium 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

Instructions
 

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes.
  • While the pasta is cooking, melt butter with olive oil in a skillet over medium heat. Add shallot, garlic, and habanero pepper; cook and stir until lightly browned and fragrant, about 2 minutes. Remove from the heat.
  • Bring cream to a simmer in a saucepan over medium heat. Stir in shallot mixture and tomato, then mix in flour and black pepper. Simmer until thickened, 5 to 8 minutes. Stir in Parmesan cheese. Remove from the heat and let sit until pasta is finished.
  • Drain pasta. Serve pasta on plates and ladle sauce over top.

NUTRITION

Nutrition Facts
Habanero Pepper Cream Pasta
Serving Size
 
4 g
Amount per Serving
Calories
755
% Daily Value*
Fat
 
53
g
82
%
Saturated Fat
 
32
g
200
%
Cholesterol
 
183
mg
61
%
Sodium
 
365
mg
16
%
Potassium
 
364
mg
10
%
Carbohydrates
 
54
g
18
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
19
g
38
%
Vitamin C
 
8
mg
10
%
Calcium
 
324
mg
32
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Cream, Pasta, Pepper
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