Habanero Pepper Cream Pasta

Name: Habanero Pepper Cream Pasta
Total time: 30
Yield: 4
Ingredients: 1 (8 ounce) package cavatappi pasta; 1 teaspoon butter; 1 teaspoon olive oil; 1 medium shallot, chopped; 2 cloves garlic, diced; 1 dried habanero pepper, chopped; 2 cups heavy cream; 1 large tomato, diced; 2 tablespoons all-purpose flour; 1 teaspoon black pepper; 1 cup grated Parmesan cheese

Recipe by Stefanie Magee Magnuson from allrecipes.com

Dinner 30 Mins.

Ingredients

4 servings

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1 (8 ounce) package cavatappi pasta
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1 teaspoon butter
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1 teaspoon olive oil
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1 medium shallot, chopped
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2 cloves garlic, diced
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1 dried habanero pepper, chopped

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2 cups heavy cream
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1 large tomato, diced
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2 tablespoons all-purpose flour
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1 teaspoon black pepper
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1 cup grated Parmesan cheese

Instructions

Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes.
While the pasta is cooking, melt butter with olive oil in a skillet over medium heat. Add shallot, garlic, and habanero pepper; cook and stir until lightly browned and fragrant, about 2 minutes. Remove from the heat.
Bring cream to a simmer in a saucepan over medium heat. Stir in shallot mixture and tomato, then mix in flour and black pepper. Simmer until thickened, 5 to 8 minutes. Stir in Parmesan cheese. Remove from the heat and let sit until pasta is finished.
Drain pasta. Serve pasta on plates and ladle sauce over top.