Habanero Pepper Cream Pasta Recipe - Allrecipes.com
Habanero Pepper Cream Pasta Recipe
  • READY IN 25 mins

Habanero Pepper Cream Pasta

Recipe by  

"This is a wonderfully spicy cream pasta with a hint of garlic and shallots. You also can add sauteed chicken or shrimp. Very easy and quick sauce to make if you are looking for a spicy entree."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    25 mins

Directions

  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 15, 2007

Awesome recipe. I made this last night for Valentines dinner and we couldn't stop eating it! I used 2 fresh habaneros which I roasted @ 400*F for 10 minutes.Then threw shallots, garlic, and habaneros in food processor b-4 browning. I also added fresh chopped spinach to the pasta right after I drained it and heated some left over chicken breast. Warning Very Addicting!

 
Most Helpful Critical Review
Nov 03, 2010

The sauce was a little bland. A dash of salt pulls out the flavor more, but it is still lacking something. I, personally, thought some fresh basil would make it amazing. I used a whole fresh pepper (seeded) and thought the heat wasn't bad at all.

 
Sep 24, 2007

This was really good and spicy. I cut out a lot of fat by using 2 ounces of neufchatel cream cheese instead of heavy cream. Also, I used a can of diced tomatoes with jalepenos and 1 fresh habanero pepper from my garden. Next time I will add chicken to it.

 
Aug 10, 2008

Absolutely delicious. I made some slight modifications because of what I had available: I used a fresh habanero instead of a dried one, and I used grated Romano instead of grated Parmesan. One word of caution to anyone who's going to cook this. I recommend wearing rubber gloves when handling the habanero, and when you're cooking it make sure you have plenty of ventilation in the kitchen. I almost went into a coughing spasm when I was browning the veggies due to the capsaicin that gets released in the air when the habanero is cooked, and it feels like someone started a fire under my finger nails. Just be careful. It's a delicious dish, and well worth the peril.

 
Dec 05, 2008

I added the following 1 small yellow squash,and zucchini; 1/2 cup sliced fresh mushrooms and a quarter of a red pepper. Make with 1/2 n 1/2 instead of cream. Toasted some breadcrumbs with butter and baked as a casserole for 1/2 hour. It would be good with tuna, salmon, grilled meat of any kind added.

 
Oct 05, 2003

I made this for my boyfriend and he shared with a co-worker. Both were impressed, and said that it was just spicy enough without being too spicy. However, VERY high in fat. I used spaghetti, a fresh habanero pepper (instead of dried), half & half (instead of cream), and half cup of grated Parm. cheese (instead of 1 cup). I also added sauteed shrimp & scallops. They loved it.

 
Aug 18, 2008

Wow! This DOES taste just like the Penne Rosa at Noodles & Company, which I can't get enough of. This was my first time using heavy cream, but I was quite pleased with how well the sauce turned out. The only modification was I used 1 whole, fresh habanero, since I couldn't find dried ones. No doubt about it, I'll be making this one over and over again. Thank you!

 
Nov 06, 2007

My husband and I love spicy recipes, so we used 3 habaneros. We also doubled the pasta amount and used 16 oz of dried pasta. There was still a lot of sauce left over, which I didn't mind because it makes good left overs

 

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Nutrition

  • Calories
  • 755 kcal
  • 38%
  • Carbohydrates
  • 53.6 g
  • 17%
  • Cholesterol
  • 183 mg
  • 61%
  • Fat
  • 52.9 g
  • 81%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 19 g
  • 38%
  • Sodium
  • 365 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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