Reviewed: Jan. 25, 2012

This was very good. I used one fresh habanero from the garden and had no shallots so used about 1/2 a white onion with an extra garlic clove for the loss of shallot flavor. I sauteed garlic, onion,habanero, then once it was brown I added canned mushrooms and cut up grilled chicken breasts. Then added 2 cups of evaporated milk which I had whipped the flour into as well as salt and pepper. Heated and simmered then added a bit less than 3/4 c parmesan.Sauce was thick but we love it that way. Served with chopped roma tomatoes on top with side of green peas (just to get a bit of relief from the deliciously hot n spicy forkfuls. Will make again for sure. Bowtie pasta perfect with it. hubby keeps saying how spolied he is haha he loves it too. Thanks for making me keep looking like a pro in my kitchen!

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Reviewer:

WahiniSuzi

Cooking Level: Expert

Living In: Haiku, Hawaii, USA

Reviewed: Nov. 1, 2011

Great recipe! I used half the black pepper and 2 habaneros and it was perfect. Very good!

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Reviewer:

cama0703

Reviewed: Oct. 7, 2011

Delicious! I have made this recipe twice. I used a fresh habanero which makes it very spicy! The only comment I can make is I find the sauce can get too thick so I only add 1 tbsp of flour and if it's still too thick, I thin it out with some white winte.

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Reviewer:

catjean

Reviewed: Jul. 4, 2011

I used spaghetti as my base for the "hot" sauce. I omitted the oil and butter because of spray oil, used a fresh habanero, and subbed soy milk for the cream, then I found that I needed an extra T of whole wheat flour(I didn't use ap flour). I served the sauce on the spaghetti, topped it with the chopped tomatoes, and sprinkled on the cheese. This warms you up as it goes down when warm! As a leftover, the "heat" isn't quite as intense! Great idea!

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Reviewer:

sueb

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: May 2, 2011

Delicious!

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Reviewer:

Samantha

Reviewed: Apr. 17, 2011

I'm honestly surprised by the reviews for this recipe. There is SO much wrong with it. First of all, it is WAY too spicy. I love spicy foods (can't get enough Thai food), but this was CRAZY hot. I even removed all of the seeds from my peppers. I would use no more than half of a pepper for this recipe. Second, it is SO bland. I tested the sauce throughout the cooking process and felt it needed salt. I kept assuming, however, that the cheese would add the needed flavor...NOPE. Had to add a good bit of salt to get any flavor. I will not make this again.

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Reviewer:

VBHOKIE

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Fresno, California, USA

Reviewed: Dec. 2, 2010

OMG this was SO good! I cut down on the parmesan cheese as other reviewers mentioned, I omitted the butter, I used rotini instead of cavatappi, I used minced garlic, a fresh habanero pepper (instead of a dried one) and I added chicken and mushrooms. Definitely make sure you let it simmer and thicken, tastes so much better. Also I added some salt. My fiancé was in heaven! DELICIOUS!

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Reviewer:

dancingcook

Reviewed: Nov. 2, 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.

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Reviewer:

H.Otte

Reviewed: Oct. 27, 2010

A nice base for a spicy cream sauce. I like things fairly spicy so I used 2 dried habaneros but next time I will only use 1 as the extra perpper made the heat overtake the dish. It is just a basic cream sauce however - further tweaking is needed in order to round out the flavours better. I personally prefer the Calamari-in-a-Creamy-White-Wine-Sauce from the site for a nicely flavoured cream sauce with a little bit of kick.

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Reviewer:

BRTW

Cooking Level: Intermediate

Reviewed: Sep. 16, 2010

One word: HOT! As expected this is a pretty spicy dish. I cooked this per the recipe, with the addition of some shrimp and scallops to make it a full meal. The flavor was great. I love spicy food and while I enjoyed the heat in this dish, it would definately be a bit much for some. I would say it is just on the border of being too hot. The good news is that even though the habanero has a good size kick, the heat seems to cool off quickly after eating. I would make this again, but I may adjust the heat a little.

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