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10lbs/4.5 kbs case.
| LOCATIONS | MONTHS |
| México | Jan-Oct & Dec |
| Peru | Oct- Dec |
Ingredients:
1 (8 ounce) package pasta
1 teaspoon butter
1 teaspoon olive oil
1 medium shallot, chopped
2 cloves garlic, diced
1 dried habanero pepper, chopped
2 cups heavy cream
1 large tomato, diced
2 tablespoons all-purpose flour
1 teaspoon black pepper
1 cup grated Parmesan cheese
Method
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes.
2. While the pasta is cooking, melt butter with olive oil in a skillet over medium heat. Add shallot, garlic, and habanero pepper; cook and stir until lightly browned and fragrant, about 2 minutes. Remove from the heat.
3. Bring cream to a simmer in a saucepan over medium heat. Stir in shallot mixture and tomato, then mix in flour and black pepper. Simmer until thickened, 5 to 8 minutes. Stir in Parmesan cheese. Remove from the heat and let sit until pasta is finished.
4. Drain pasta. Serve pasta on plates and ladle sauce over top.
Enjoy!
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7700 Irvine Center Dr Suite 800, Irvine, CA 92618 |
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Caracoles 225, Playa Ensenada, 22880 Ensenada, B.C. |
