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Pasta From Hell
| Ingredients | |||
| 2 | tablespoon | olive oil | |
| 1 | each | onion, yellow, diced | |
| 1 | each | red bell pepper, diced | |
| 2 | each | bananas, sliced | |
| 1/4 | cup | pineapple juice | |
| 3 | each | oranges, juiced | |
| 4 | tablespoon | lime juice (about 2 limes) | |
| 1/4 | cup | cilantro, fresh, chopped | |
| 4 | tablespoon | scotch bonnet chile peppers, finely chopped | |
| 2 | teaspoon | olive oil | |
| 1 | pound | fettuccine | |
| 1 | salt & pepper | ||
Directions: | |||
| In a large saucepan, heat the oil and saute the onion and red pepper in it over medium heat for about 4 minutes. Add the bananas and pineapple and orange juice. Simmer over medium heat for 5 minutes, until the bananas are soft. Remove from the heat, add the lime juice, cilantro, chile peppers or Inner Beauty sauce, and 3 tablespoons of the parmesan cheese, and mix well. In 4 quarts of boiling salted water, cook the fettuccine until al dente, about 8 to 10 minutes for dried pasta, 3 to 4 for fresh. Drain and put it into a stainless steel bowl. Add the spicy mixture, butter, and mix well. Season with salt and pepper to taste and garnish with the remaining grated parmesan cheese. | |||
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