Habanero Pepper Cream Pasta

Total Time

25 Minutes




  • 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
  • 2 cups double cream
  • 1 large tomato, diced
  • 2 tablespoons plain flour
  • 1 teaspoon black pepper
  • 1 cup grated Parmesan cheese


  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.