Habanero Pepper Cream Pasta
Serves: 3
Leola Gaylord
1 January 1970
Based on User reviews:
46
Spice
41
Sweetness
53
Sourness
45
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tsp
Olive Oil1 tsp
Butter2 cloves
Garlic (diced)2 cups
Heavy Cream1 large
Tomato (diced)2 tbsps
All-Purpose Flour1 tsp
Black Pepper1 cup
Grated Parmesan CheeseDirections:
1
Bring a large pot of lightly salted water to a boil
2
Add pasta and cook for 8 to 10 minutes or until al dente; drain
3
Melt butter with olive oil in a skillet over medium heat
4
Add shallots, garlic and habanero pepper, and cook until lightly browned
5
Pour cream into a saucepan, and bring to a simmer over medium heat
6
Stir in the ingredients from the skillet, along with the tomato
7
Mix in the flour and black pepper, and simmer until thickened, 5 to 8 minutes
8
Stir in Parmesan cheese, and remove from heat
9
Allow sauce to cool for a few minutes before serving over pasta