How to cook Ghost pepper penne



By: Shaun Ursell (Bonfire Bistro, Winnipeg MB)


1 Tbsp butter
1 Tbsp of extra virgin olive oil
⅓ cup sliced red onion
½ Tbsp pureéd garlic (finely chopped)
½ Tbsp lemon juice
⅓ cup white wine
⅓ cup 35% whipped cream
4–6 prawns
3–4 scallops
½ cup sugar snap peas (thinly sliced)
½ cup cherry tomatoes (halved)
1 Tbsp parsley, sage and thyme (finely chopped)
2 cups pink peppercorn penne (cooked)
salt and pepper to your discretion


Over medium heat, melt butter with oil, add the red onion and garlic
Sauté lightly until onions begin to cook, add white wine, lemon juice, and cream
Bring to a boil. Add prawns and scallops, peas and tomatoes.
Reduce until sauce has thickened slightly and seafood is cooked.
Combine with penne and toss to coat noodles.
Season with chopped herbs, salt and pepper.

Bon appétit!



Nature’s Farm Ghost pepper penne pasta
1 tbsp extra virgin olive oil
2 habanero peppers, seeded and chopped
1 tbsp hot chili powder
4 cloves garlic, crushed
1 pound medium shrimp – peeled and deveined
1 pint heavy cream
salt and white pepper to taste (optional)


Heat olive oil in a large skillet over medium-low heat. Add habanero peppers, and garlic, and fry for a few minutes to release the flavours. Add shrimp, and cook stirring constantly until pink, about 5 minutes. Season with chili powder, salt and pepper, stirring to evenly coat the shrimp. Stir in the cream, and cook over low heat until heated through, but do not allow to boil. Serve hot over Nature’s Farm Ghost Pepper Penne.



Nature’s Farm Ghost Pepper Penne
1/2 cup butter
1 onion, diced
1 cup vodka
2(28 ounces) cans crushed tomatoes
1 pint heavy cream


In a skillet over medium heat, saute onion in butter until slightly brown and soft. Pour in vodka and let cook for 10 minutes. Mix in crushed tomatoes and cook for 30 minutes. Pour in heavy cream and cook for another 30 minutes.
Serve warm over Nature’s Pasta Ghost Pepper Penne.