Habanero Pepper Cream Pasta

How to cook Habanero Pepper Cream Pasta

Ingredients: 1 (8 ounce) package cavatappi pasta 1 teaspoon olive unguent 1 teaspoon butter 1 shallot, chopped 2 cloves garlic, diced 1 dried habanero spray, chopped 2 cups heavy cream 1 large tomato, diced 2 tablespoons all-purpose flour 1 teaspoon black bespeckle 1 cup grated Parmesan cheese

Directions: Bring a large pot of lightly salted water to a sputter. Add pasta and cook to save 8 to 10 minutes or until al dente; bleed. Melt butter with olive oil in a skillet over medium torridity. Add shallots, garlic and habanero dot, and cook until lightly browned. Pour cream into a saucepan, and bring to a simmer over medium tension. Stir in the ingredients from the skillet, along with the tomato. Mix in the flour and black sprinkle, and simmer until thickened, 5 to 8 minutes. Stir in Parmesan cheese, and remove from hot up. Allow sauce to cool for a few minutes before serving over pasta.


Servings Per System: 4

Amount Per Serving

Calories: 784

Total Fat: 54.8g Cholesterol: 186mg Sodium: 530mg Total Carbs: 54.1g Dietary Fiber: 2.7g Protein: 21.7g

Prepare time:10 Min

Cook time:15 Min

Ready in:25 Min

Serving for the sake of:4 peoples

Comments are closed.