Recipe Details
Ingredients
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1(8 ounce) packagecavatappi pasta
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1teaspoonbutter
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1teaspoonolive oil
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1mediumshallot, chopped
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2clovesgarlic, diced
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1dried habanero pepper, chopped
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2cupsheavy cream
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1largetomato, diced
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2tablespoonsall-purpose flour
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1teaspoonblack pepper
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1cupgrated Parmesan cheese
Cooking Directions
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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.
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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.
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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.
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Drain pasta. Serve pasta on plates and ladle sauce over top.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories755 | |
| % Daily Value * | |
| Total Fat 53g |
68% |
| Saturated Fat 32g |
160% |
| Cholesterol 183mg |
61% |
| Sodium 365mg |
16% |
| Total Carbohydrate 54g |
19% |
| Dietary Fiber 3g |
10% |
| Total Sugars 4g |
|
| Protein 19g |
|
| Vitamin C 8mg |
41% |
| Calcium 324mg |
25% |
| Iron 3mg |
15% |
| Potassium 364mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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