This pasta dish has the distinctive garlic habanero flavor and heat that is tempered by the tomatoes and the cream.

Ingredients:

• 6 medium tomatoes (or 2 cups stewed tomatoes)
• 3 tablespoons butter
• 3 tablespoons Melinda’s Garlic Hot Sauce
• 1 1/2 tablespoons flour
• 1 cup light cream
• Salt to taste
• 1 pound cooked fusilli or rigatoni

Instructions:

Remove the skin from the fresh tomatoes. Puree the tomatoes in a blender.
Melt one tablespoon of butter in a saucepan. Add the Melinda’s Garlic Hot Sauce and saute over a medium heat for 1 minute. Add the tomatoes and simmer for 15 minutes.
Melt the remaining 2 tablespoons of butter in a separate saucepan. Add the flour and cook until it is golden, stirring constantly with a whisk. Heat the cream (do not boil) on the stove or in a microwave. Add the hot cream to the flour mixture and stir over a low heat until the mixture thickens.
Combine the cream and tomato mixtures. Salt to taste. Spoon the sauce over the pasta and serve immediately.

Yield: 4 to 6 servings