Habanero Pepper Cream Pasta

• 1 (8 ounce) package cavatappi pasta
• 1 teaspoon olive oil
• 1 teaspoon butter
• 1 shallot, chopped
• 2 cloves garlic, diced
• 1 dried habanero pepper, chopped
• 2 cups heavy cream
• 1 large tomato, diced
• 2 tablespoons all-purpose flour
• 1 teaspoon black pepper
• 1 cup grated Parmesan cheese

1. 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.
2. 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.

cavatappi pasta, olive oil, butter, shallot, garlic, pepper, heavy cream, tomato, flour, black pepper, parmesan cheese

Taken from www.allrecipes.com/recipe/53086/habanero-pepper-cream-pasta/ (may not work)