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Kosher recipe: Habanero Pepper Cream Pasta
Published: 03/26/2009 by Chef Mendy
Serves 4 - Prep time: 10 minutes INGREDIENTS 1 (8 ounce) package cavatappi pasta 1 teaspoon olive oil 1 teaspoon butter 1 shallot, chopped 2 cloves garlic, diced 1 dried habanero pepper, chopped (or your favorite spicy spicy pepper) 2 cups heavy cream 1 large tomato, diced 2 tablespoons all-purpose flour 1 teaspoon black pepper 1 cup grated Parmesan cheese DIRECTIONS 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. Total time: 25 minutes Live Eat Be Happy MB
