| 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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