Spicy Cream Pasta

    25 minutes

    Here's a great spicy and very easy to make creamy pasta with a hint of garlic. You also can add sauteed chicken or prawns.

    96 people made this

    Serves: 4 

    • 250g spirali pasta
    • 1 teaspoon olive oil
    • 1 teaspoon butter
    • 1 eschallot, chopped
    • 2 cloves garlic, chopped fine
    • 1/2 tsp crushed chilli flakes
    • 2 cups (500ml) thickened cream
    • 1 large tomato, diced
    • 2 tablespoons plain flour
    • 1 teaspoon black pepper
    • 1 cup grated Parmesan cheese

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

    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 frypan over medium heat. Add ecshallot, garlic and chilli flakes and cook until lightly browned. Pour cream into a saucepan and bring to a simmer over medium heat. Stir in the ingredients from the frypan along with the tomato.
    3. 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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    Reviews in English (80)


    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 USA and 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 USA and 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 USA and Canada)