Title: Pasta From Hell
Categories: Pasta Sauce
Yield: 4 Servings
| FORMATTED: PATTI - VDRJ67A |
| DOTTIE - TMPJ72B |
| 2 | tb | Olive oil |
| 1 | | Yellow onion; diced small |
| 1 | | Red bell pepper; diced |
| 2 | | Bananas; sliced |
| 1/4 | c | Pineapple juice |
| 3 | | Oranges; juice of |
| 4 | tb | Lime juice |
| 1/4 | c | Cilantro; chopped |
| 3 | tb | Fresh red or green hot chile peppers; Scotch Bonnet or Hab |
| 1/4 | c | Grated Parmesan cheese |
| 2 | ts | Unsalted butter |
| 1 | lb | Fettuccine |
| | | Salt |
| | | Freshly ground black 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,
and 3 tablespoons of the Parmesan cheese, and mix well. In 4 quarts of
boiling salted water, cook fettuccine until al dente, about 8 minutes for
dried pasta, 3 or 4 for fresh. Drain and put into 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.