- 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
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.
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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.