Habanero Pepper Cream Pasta Recipe

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Most Helpful Positive Review

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.

—CIRCUSGEEK

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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.

—H.Otte

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89 Ratings

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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!

—zacrystalla

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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.

—Dustin Brown

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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.

—Emily

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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.

—Kat P

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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!

—MBKRH

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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

—JULS26

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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.

Nutritional Information

Habanero Pepper Cream Pasta

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 755
Calories from Fat: 476

% Daily Value *
Total Fat 52.9g 81 %
Saturated Fat 31.9g 160 %
Cholesterol 183mg 61 %
Sodium 365mg 15 %
Potassium 364mg 10 %
Total Carbohydrates 53.6g 17 %
Dietary Fiber 2.7g 11 %
Protein 19g 38 %
Sugars 4.3g
Vitamin A 49 %
Vitamin C 14 %
Calcium 41 %
Iron 27 %
** Thiamin 10 %
Niacin 46 %
** Vitamin B6 9 %
Magnesium 20 %
Folate 81 %

* 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.