Scotch Bonnet Cream Pasta

Scotch Bonnet Cream Pasta


96 people made this

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.


Serves: 4 

  • 225g cavatappi pasta
  • 1 teaspoon olive oil
  • 1 teaspoon butter
  • 1 shallot, chopped
  • 2 cloves garlic, diced
  • 1 dried Scotch bonnet chilli, chopped
  • 475ml double cream
  • 1 large tomato, diced
  • 2 tablespoons plain flour
  • 1 teaspoon black pepper
  • 140g grated Parmesan cheese

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Melt butter with olive oil in a frying pan over medium heat. Add shallots, garlic and Scotch bonnet chilli, and cook until lightly browned. Pour cream into a saucepan, and bring to a simmer over medium heat. Stir in the ingredients from the frying pan, 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.

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