Habanero Pepper Cream Pasta

Recipe View 10 mins Bring a large pot of generously salted water to a rolling boil. Add the cavatappi pasta and cook according to package directions until al dente, approximately 8-10 minutes.

Recipe View 2 mins While the pasta is cooking, melt the butter and olive oil together in a large skillet over medium heat. Add the chopped shallot, minced garlic, and finely chopped habanero pepper. Sauté until the shallot is translucent and fragrant, about 2 minutes. Be careful not to burn the garlic.

Recipe View 8 mins In a separate saucepan, bring the heavy cream to a gentle simmer over medium heat. Gradually whisk in the sautéed shallot mixture and diced tomato. In a small bowl, whisk the flour with a tablespoon or two of the hot cream to create a smooth slurry. Gradually whisk the slurry into the simmering cream sauce along with the black pepper. Continue to simmer, stirring occasionally, until the sauce has thickened slightly, about 5-8 minutes.

Recipe View 1 mins Remove the cream sauce from the heat and stir in the grated Parmesan cheese until melted and smooth.

Recipe View 2 mins Once the pasta is cooked al dente, drain it well, reserving about 1/2 cup of the pasta water. Add the drained pasta to the skillet with the cream sauce. Toss to coat thoroughly, adding a splash of the reserved pasta water if needed to adjust the consistency of the sauce.

Recipe View 0 mins Serve the habanero pepper cream pasta immediately in warmed bowls. Garnish with additional grated Parmesan cheese and a sprinkle of freshly cracked black pepper, if desired.