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