This is a great and easy recipe and uses your hot little peppers.  You can easily add chicken or shrimp to this dish too.

Ingredients:

1 (8 ounce) package (I like a spiral) pasta
1 teaspoon olive oil
1 teaspoon butter
1 shallot (or 2 T chopped onion), chopped
2 cloves garlic, diced
1 habanero pepper, chopped (be careful – don’t get the juice or seeds on your skin)
2 cups heavy cream
1 large tomato, diced
2 tablespoons all-purpose flour
1 teaspoon black pepper
3/4 cup grated Parmesan cheese

Cook pasta according to package directions or until al dente

Melt the butter and oil in skillet (I always use the cast iron) over medium heat. Add shallot, garlic, and habanero pepper and cook until lightly browned.

Pour cream into a saucepan, and simmer over medium heat. Stir ingredients from the skillet into the cream, along with the diced tomato.

Mix in the flour and black pepper, and simmer until thickened, 5 to 8 minutes.

**tip: I always take a bit of the liquid from the pot and put it in a small cup with the flour to make a paste then add the paste into the cream  It keeps you from having lumps of flour.

Stir in Parmesan cheese, and remove from heat. Allow sauce to cool for a few minutes before serving over pasta.

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