This simple pasta serves four easily – and there’s almost no cleanup.
Not only will everyone lick their bowls clean, but you use just one pot to create this creamy and spicy hot masterpiece. Feel free to add as much of the Reaper Puree as you can stand; it adds incredible depth to this meal. And, if you do happen to have fresh, shelled peas, use those instead… they’re ever so much nicer.
8 ounces bacon, diced
1 medium Onion, diced
2 cloves Garlic, minced
¼ – ½ teaspoon Mad Dog 357 Reaper Puree
2½ cups Chicken broth
½ cup Milk
8 ounces Penne pasta, uncooked
1 cup frozen peas
½ cup Sour cream
Salt and pepper, to taste
Grated Parmesan, for serving
In a large skillet over medium heat, cook the bacon until crisp. Remove with a slotted spoon to a paper towel-lined plate. Drain all but about 2 tablespoons of the bacon grease in the skillet.
Add the onion and cook until softened, then add the garlic and cook for an additional minute. Add Mad Dog 357 Carolina Reaper Puree.
Pour in the chicken broth and the milk, and bring to a boil. Once the liquid is boiling, add the dry pasta and reduce the heat to medium-low. Cover the skillet and allow the pasta to cook until al dente, about 15 minutes.
Once the pasta is cooked, add the peas and continue to cook until they have defrosted. Stir in the sour cream and the reserved bacon. Serve immediately, topped with parmesan cheese.