Pasta From Hell

Ingredients And Procedures

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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