Habanero Pepper Cream Pasta Recipe

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.