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Habanero Pepper Cream Pasta


"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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25 m servings 755 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 755 kcal
  • 38%
  • Fat:
  • 52.9 g
  • 81%
  • Carbs:
  • 53.6g
  • 17%
  • Protein:
  • 19 g
  • 38%
  • Cholesterol:
  • 183 mg
  • 61%
  • Sodium:
  • 365 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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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Read all reviews 79
  1. 99 Ratings

Most helpful positive review

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 haba...

Most helpful critical review

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 pe...

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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 haba...

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 haba...

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 ...

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 but...

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 f...

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 ...

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 becau...

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 b...

Excellent taste! From the previous ratings I was afraid to use a whole habanero, so I used half of one. It wasn't spicy at all so next time I'll use a whole one. I also added shrimp and spina...