About this recipe: If you like things spicy, this is a fab recipe. One Scotch bonnet is all it takes in this dish! Use a milder chilli if you can't take the heat. Wonderful as is, or you can add chicken or prawns for a heartier meal.
Awesome recipe. I made this last night for Valentines dinner and we couldn't stop eating it! I used 2 fresh habaneros which I roasted @ 400*F for 10 minutes.Then threw shallots, garlic, and habaneros in food processor b-4 browning. I also added fresh chopped spinach to the pasta right after I drained it and heated some left over chicken breast. Warning Very Addicting! - 15 Feb 2007 (Review from Allrecipes US | Canada)
This was really good and spicy. I cut out a lot of fat by using 2 ounces of neufchatel cream cheese instead of heavy cream. Also, I used a can of diced tomatoes with jalepenos and 1 fresh habanero pepper from my garden. Next time I will add chicken to it. - 24 Sep 2007 (Review from Allrecipes US | Canada)
Absolutely delicious. I made some slight modifications because of what I had available: I used a fresh habanero instead of a dried one, and I used grated Romano instead of grated Parmesan. One word of caution to anyone who's going to cook this. I recommend wearing rubber gloves when handling the habanero, and when you're cooking it make sure you have plenty of ventilation in the kitchen. I almost went into a coughing spasm when I was browning the veggies due to the capsaicin that gets released in the air when the habanero is cooked, and it feels like someone started a fire under my finger nails. Just be careful. It's a delicious dish, and well worth the peril. - 10 Aug 2008 (Review from Allrecipes US | Canada)