Chef Schlesinger'S Pasta From Hell

• 2 1/2 Tablespoons olive oil
• 1 yellow onion, cut into a small dice
• 1 red bell pepper, cut into a small dice
• 2 bananas, sliced
• 1/4 cup pineapple juice
• Juice of 3 oranges
• 4 Tablespoons lime juice (about 2 limes)
• 1/4 cup cilantro, chopped
• 3-4 Tablespoons finely chopped fresh red or green hot chile peppers (preferably Scotch Bonnet or Habanero) or 4 to 6 ounces Inner Beauty Hot Sauce*
• 1/4 cup Parmesan cheese, grated
• 2 1/2 teaspoons unsalted butter
• 1 pound fettuccine
• Salt and freshly cracked black pepper to taste

1. In a large saucepan, heat the oil and saute the onion and red pepper in it over medium heat for about 4 minutes.
2. Add the bananas, pineapple and orange juice. Simmer over medium heat until the bananas are soft, for 5 minutes.
3. Remove from the heat, add lime juice, cilantro, chile peppers or Inner Beauty sauce, and 3 tablespoons of the Parmesan cheese and mix well.
4. 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 in a stainless steel bowl.
5. Add the spicy mixture, butter, and mix well. Season with salt and pepper to taste and garnish with the remaining grated Parmesan.

olive oil, yellow onion, red bell pepper, bananas, pineapple juice, oranges, lime juice, cilantro, fresh red, parmesan cheese, unsalted butter, fettuccine, salt

Taken from www.epicurious.com/recipes/member/views/chef-schlesingers-pasta-from-hell-50108124 (may not work)