Ingredients and Weight:
- 1 pound dried pasta (such as penne or rigatoni)
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 2-3 cloves garlic, minced
- 1 habanero pepper, seeded and minced (or to taste)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (easy)
Preparation Method Steps:
- Cook the pasta according to the package directions.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic and habanero pepper and cook until fragrant, about 1 minute more.
- Add the heavy cream and Parmesan cheese and stir to combine.
- Bring to a simmer and cook until the sauce has thickened, about 5 minutes.
- Season with salt and pepper to taste.
- Drain the pasta and add it to the skillet with the sauce.
- Stir to combine and cook until the pasta is heated through, about 2 minutes more.
- Stir in the parsley and serve immediately.
Nutritional Information:
Per serving (1 cup):
* Calories: 400
* Fat: 18 grams
* Protein: 20 grams
* Carbohydrates: 60 grams
* Fiber: 5 grams
Dish Characteristics:
- Spicy and creamy
- Rich and flavorful
- Perfect for a quick and easy weeknight meal
- Can be customized to your desired spice level
User Comments:
- "This pasta is amazing! It's so creamy and flavorful, with just the right amount of spice."
- "I love that this dish is so easy to make. It's perfect for a busy weeknight."
- "I'm not a huge fan of spicy food, but I really enjoyed this pasta. The creaminess balances out the heat perfectly."
- "I would definitely recommend this dish to anyone who loves pasta and spice."
- "This is one of my favorite pasta recipes. It's so delicious and easy to make."
Special Precautions and Tips:
- If you don't like spicy food, reduce the amount of habanero pepper you use.
- You can also use another type of pasta, such as spaghetti or macaroni.
- If you don't have heavy cream, you can use milk instead. However, the sauce will not be as thick.
