Habanero Fettuccine with Habanero Cream Sauce

This is our hottest pasta!  The creamy sauce will calm it down a bit but be ready!

Habanero Fettuccine with Habanero Cream Sauce
  • 1 lb Flour City Pasta Hot Habanero Fettuccine, cooked al dente (about seven to eight minutes)
  • 1 tsp olive oil
  • 1 tsp butter
  • 1 shallot, peeled and chopped finely
  • 2 cloves garlic, minced
  • 1 dried habanero pepper (optional)
  • 2 cups heavy cream
  • 1 large tomato, diced
  • 2 TBS All-Purpose Flour
  • 1 tsp black pepper
  • 1 cup grated parmesan cheese
  1. Bring several quarts of water to boil. Cook pasta 8-9 minutes until al dente
  2. Drain
  3. Melt butter with olive oil in a skillet over medium heat
  4. Add shallot, garlic and optional habanero and saute until lightly browned
  5. Pour cream into a saucepan and bring to a mild simmer over medium heat
  6. Stir in skillet ingredients along with tomato
  7. Add flour and stir constantly simmering until thickened. (about 7 minutes)
  8. Stir in parmesan cheese. Remove from heat and serve with pasta.


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