100 Ratings
  • 5 Rating Star 64
  • 4 Rating Star 27
  • 3 Rating Star 5
  • 2 Rating Star 3
  • 1 Rating Star 1

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.

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

Nutrition Facts

755.37 calories; 19.04 g protein; 53.64 g carbohydrates; 52.91 g fat; 183.32 mg cholesterol; 365.42 mg sodium.Full Nutrition


Reviews (79)

Read All Reviews

Most helpful positive review

Anonymous
02/15/2007
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!
(22)

Most helpful critical review

Anonymous
04/18/2011
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.
(2)
100 Ratings
  • 5 Rating Star 64
  • 4 Rating Star 27
  • 3 Rating Star 5
  • 2 Rating Star 3
  • 1 Rating Star 1
Anonymous
02/15/2007
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!
(22)
CIRCUSGEEK
09/24/2007
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.
(20)
Anonymous
08/10/2008
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.
(16)
Kat P
12/05/2008
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.
(9)
Emily
10/05/2003
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.
(9)
MBKRH
08/18/2008
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!
(8)
Julie Sakotas Boucher
11/06/2007
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
(7)
BRTW
10/28/2010
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.
(6)
SCRAPN_LADY
12/03/2006
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 spinach as one person suggested to make it a meal in itself. So good!
(6)