Title: PASTA FROM HELL
Categories: Appetizers, Pasta, Sauces
Yield: 4 servings
2 tb Olive oil
1 ea Onion, yellow, diced
1 ea Red bell pepper, diced
2 ea Bananas, sliced
1/4 c Pineapple juice
3 ea Oranges, juiced
4 tb Lime juice (about 2 limes)
1/4 c Cilantro, chopped fresh
4 tb Scotch bonnet chile peppers
-- finely chopped
2 ts Olive oil
1 lb Fettuccine
Salt & pepper
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.
