This recipe is a unique way to warm up. It’s bold, creamy and perfect for a chilly night in.

Ingredients

• 12 oz pasta (penne, fettuccine, or rigatoni work well)
• 2 tbsp butter or olive oil
• 2–3 fresh jalapeños, finely diced (remove seeds for less heat)
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup milk (or pasta water for extra silkiness)
• ¾ cup freshly grated Parmesan cheese
• Salt & black pepper, to taste
• ½ tsp smoked paprika (optional but great)
• ½ tsp onion powder (optional)
• Fresh parsley or cilantro, for garnish
• Extra Parmesan, for serving

Instructions

1. Cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve ½ cup pasta water, then drain.

2. Sauté the jalapeños
In a large skillet over medium heat, melt the butter (or heat the oil). Add the jalapeños and sauté for 2–3 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.

3. Make it creamy
Lower heat and pour in the heavy cream and milk. Stir gently and let simmer for 3–4 minutes until slightly thickened.

4. Season it up
Stir in the Parmesan, salt, pepper, smoked paprika, and onion powder. Mix until smooth and creamy. Add a splash of pasta water if needed.

5. Combine and serve
Toss the cooked pasta into the sauce until fully coated, then serve warm and enjoy this delicious dinner!