Directions:
- In a food processor, combine the peppers, onions, shallots and olive oil and blend until smooth. Pour the mixture into a saucepan and reduce the sauce over low heat for 15 to 25 minutes. Then bring a large pot of lightly salted water to a boil. Mix in the spaghetti and cook until al dente, 8 to 10 minutes. Drain the pasta and toss with the sauce. Garnish with Parmesan, sliced habanero peppers and a whole habanero on top!
- Cook's Note: Add more habanero peppers for a hotter sauce.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1533.48 Kcal (6420 kJ) | ||
| Calories from fat | 775.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 86.2g | 133% | |
|---|---|---|---|
| Sodium | 79.23mg | 3% | |
| Potassium | 3287.23mg | 70% | |
| Total Carbs | 182.88g | 61% | |
| Sugars | 52.05g | 208% | |
| Dietary Fiber | 27.45g | 110% | |
| Protein | 38.51g | 77% | |
| Vitamin C | 4.1mg | 7% | |
| Iron | 3.7mg | 20% | |
| Calcium | 40.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 419.35 Kcal (1756 kJ) | ||
| Calories from fat | 212.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.57g | 133% | |
|---|---|---|---|
| Sodium | 21.67mg | 3% | |
| Potassium | 898.94mg | 70% | |
| Total Carbs | 50.01g | 61% | |
| Sugars | 14.23g | 208% | |
| Dietary Fiber | 7.51g | 110% | |
| Protein | 10.53g | 77% | |
| Vitamin C | 1.1mg | 7% | |
| Iron | 1mg | 20% | |
| Calcium | 11mg | 4% | |
* 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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