Recipe by STEFANIE74
"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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1 (8 ounce) package
dried habanero pepper, chopped
grated Parmesan cheese
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!
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.
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.
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.
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.
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.
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!
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
* Percent Daily Values are based on a 2,000 calorie diet.
Habanero Pepper Cream Pasta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 476
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