| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Appetizers, Pasta, Sauces | 4 | Servings | ||
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | Onion, yellow, diced | |
| 1 | Red bell pepper, diced | |
| 2 | Bananas, sliced | |
| 1/4 | c | Pineapple juice |
| 3 | 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 |
INSTRUCTIONS
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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