Best 3 Habanero Pepper Cream Pasta Recipes

Are you searching for a recipe to tantalize your taste buds with a dance of heat and creaminess? Look no further than the thrilling world of habanero pepper cream pasta. This dish combines the fiery kick of habanero peppers with the rich embrace of a creamy sauce to create an unforgettable culinary experience. Whether you're a seasoned spice enthusiast or cautiously curious, this article will guide you through the creation of the perfect habanero pepper cream pasta, leaving you savoring every bite.

Here are our top 3 tried and tested recipes!

HABANERO PEPPER CREAM PASTA

Habanero Pepper Cream Pasta image

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.

Provided by Stefanie Magee Magnuson

Categories Main Dish Recipes Pasta

Time 25m

Yield 4

Number Of Ingredients 11

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

Steps:

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.
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 : Calories 755.4 calories, Carbohydrate 53.6 g, Cholesterol 183.3 mg, Fat 52.9 g, Fiber 2.7 g, Protein 19 g, SaturatedFat 31.9 g, Sodium 365.4 mg, Sugar 4.3 g

HOT AS A MUTHA PASTA

Hot as a Mutha Pasta image

Provided by Food Network

Time 45m

Yield 4 to 8 servings

Number Of Ingredients 7

Ingredients

1 pound habanero peppers, roughly chopped, plus sliced and whole for garnish
1 white onion, roughly chopped
1 shallot, roughly chopped
1 1/2 cups olive oil
Kosher salt and freshly ground black pepper
1 pound thin spaghetti
Grated Parmesan, for garnish

Steps:

In a food processor, combine the peppers, onions, shallots and olive oil and blend until smooth. Pour the mixture into a saucepan and reduce the sauce over low heat for 15 to 25 minutes. Then bring a large pot of lightly salted water to a boil. Mix in the spaghetti and cook until al dente, 8 to 10 minutes. Drain the pasta and toss with the sauce. Garnish with Parmesan, sliced habanero peppers and a whole habanero on top!
Cook's Note: Add more habanero peppers for a hotter sauce.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

HABANERO PEPPER CREAM PASTA

Habanero Pepper Cream Pasta image

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.

Provided by Stefanie Magee Magnuson

Categories Pasta Main Dishes

Time 25m

Yield 4

Number Of Ingredients 11

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

Steps:

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.
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 : Calories 755.4 calories, Carbohydrate 53.6 g, Cholesterol 183.3 mg, Fat 52.9 g, Fiber 2.7 g, Protein 19 g, SaturatedFat 31.9 g, Sodium 365.4 mg, Sugar 4.3 g

Tips:

Choose the right pasta: Short pasta shapes like penne, shells, or rotini are ideal for this recipe as they hold the creamy sauce well.
Don't overcrowd the pasta: When cooking the pasta, make sure to use a large pot so that the pasta has plenty of room to move around.
Cook the pasta al dente: This means cooking the pasta until it is just tender but still has a slight bite to it.
Don't rinse the pasta after cooking: Rinsing the pasta will remove the starch that helps the sauce adhere to it.
Use a good quality habanero pepper: The quality of the habanero pepper will greatly affect the flavor of the sauce. Choose a pepper that is fresh, ripe, and has a good amount of heat.
Be careful when handling the habanero pepper: Habanero peppers can be very hot, so it is important to wear gloves when handling them. Avoid touching your eyes or nose after handling the peppers.
Adjust the amount of cream to your liking: If you prefer a creamier sauce, you can add more cream. If you prefer a less creamy sauce, you can add less cream or use milk instead.
Serve the pasta immediately: This dish is best served immediately after it is made.

Conclusion:

This habanero pepper cream pasta is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The creamy sauce is rich and flavorful, and the habanero pepper adds a nice kick of heat. This dish is sure to please everyone at the table.