Habanero Pepper Cream Pasta
1 (8 oz.) package Cavatappi pasta
1 tsp. olive oil
1 Tbsp butter
1 shallot, chopped
1/2 onion, chopped
5 garlic cloves, minced
2 or 3 habanero peppers, chopped
2 cups heavy cream
2 medium tomatoes, diced
2 Tbsp all-purpose flour
1 tsp black pepper
1 cup grated Parmesan Cheese
2 cups steamed broccoli
Bring large pot of lightly salted water to boil. Add pasta and cook until al dente. Drain.
Melt butter with olive oil in medium skillet over medium heat. Add shallots, onion, garlic, and habaneros, cook until softened.
In a food processor or blender, blend the shallots and habanero mixture with the tomatoes and set aside.
Pour cream into saucepan, and bring to a simmer over medium heat. Stir in the tomato/habenero mixture. Whisk 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 slightly before serving over pasta.
Serve with broccoli over pasta and sauce