Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 387.48 Kcal (1622 kJ) | ||
| Calories from fat | 284.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.64g | 49% | |
|---|---|---|---|
| Cholesterol | 106.74mg | 36% | |
| Sodium | 411.2mg | 17% | |
| Potassium | 294.06mg | 6% | |
| Total Carbs | 14.77g | 5% | |
| Sugars | 3.92g | 16% | |
| Dietary Fiber | 1.65g | 7% | |
| Protein | 12.77g | 26% | |
| Vitamin C | 9.6mg | 16% | |
| Iron | 0.7mg | 4% | |
| Calcium | 337.1mg | 34% | |
| Amount Per 100 g | |||
| Calories | 223.49 Kcal (936 kJ) | ||
| Calories from fat | 164.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.25g | 49% | |
|---|---|---|---|
| Cholesterol | 61.57mg | 36% | |
| Sodium | 237.17mg | 17% | |
| Potassium | 169.6mg | 6% | |
| Total Carbs | 8.52g | 5% | |
| Sugars | 2.26g | 16% | |
| Dietary Fiber | 0.95g | 7% | |
| Protein | 7.37g | 26% | |
| Vitamin C | 5.6mg | 16% | |
| Iron | 0.4mg | 4% | |
| Calcium | 194.4mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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