Habanero Fettuccine in Creamy Habanero Tomato Sauce

Ingredients:

  • 1 lb. of Hot Habanero Fettuccine, cooked al dente in salted water (8-10 minutes)
  • 1 tsp. Olive Oil
  • 1 tsp. Butter
  • 1 Shallot, chopped
  • 2 cloves Garlic
  • 1 dried Habanero Pepper (optional)
  • 2 cups Heavy Cream
  • 1 large Tomato, diced
  • 2 tbsp. All-purpose Flour
  • 1 tsp. Black Pepper
  • 1 cup Parmesan Cheese, grated

Directions:

  1. Melt Butter with Olive Oil in skillet over medium heat. Add Shallots, Garlic, and Habanero Pepper and cook until lightly browned.
  2. Pour Cream into separate saucepan and bring to simmer over medium heat.
  3. Stir in ingredients from skillet, along with diced Tomatoes. Mix in Flour and Black Pepper and simmer until thickened, about 7-8 minutes, stirring often.
  4. Stir in Parmesan Cheese and remove from heat.
  5. Allow sauce to cool for several minutes before serving over Hot Habanero Fettuccine.

Whole Wheat Fettuccine with Broccoli and Feta

Ingredients:

  • 1 package Whole Wheat Fettuccine
  • 1 medium Shallot, thinly sliced
  • 1 bunch Broccoli, cut up
  • 1 small bunch Radishes, thinly sliced
  • 1 tbsp. Sherry Wine Vinegar
  • 1/2 tsp. Orange Zest
  • 3/4 tsp. Coarse Salt
  • Fresh ground black pepper
  • 3 tbsp. Extra Virgin Olive Oil
  • 7 oz. Feta Cheese

Directions:

  1. Boil Broccoli until just tender.
  2. Add Radishes and boil thirty seconds more.
  3. Scoop out Vegetables and use same boiling water to cook Whole Wheat Fettuccine until al dente, 6-8 minutes. Drain and set aside.
  4. Whisk Sherry Wine Vinegar, Orange Zest, Salt, and Pepper together in large bowl to make dressing.
  5. Gradually whisk in Oil to make dressing.
  6. Toss pasta, Broccoli, Radishes, and Shallots with dressing.
  7. Add Feta and serve warm or at room temperature.