In a food processor, combine the peppers, onions, shallots and olive oil and blend until smooth. Pour the mixture into a saucepan and reduce the sauce over low heat for 15 to 25 minutes. Then bring a large pot of lightly salted water to a boil. Mix in the spaghetti and cook until al dente, 8 to 10 minutes. Drain the pasta and toss with the sauce. Garnish with Parmesan, sliced habanero peppers and a whole habanero on top!
Cook's Note: Add more habanero peppers for a hotter sauce.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Chef Jimmy Bannos of Heaven on Seven