Pasta From Hell

• 2 tablespoons olive oil
• 1 each onions yellow, diced
• 1 each sweet red bell peppers diced
• 2 each bananas sliced
• 1/4 cup pineapple juice
• 3 each oranges juiced
• 4 tablespoons lime juice about two limes
• 1/4 cup cilantro fresh, chopped
• 4 tablespoons scotch bonnet chile peppers finely chopped
• 2 teaspoons olive oil
• 1 pound pasta, fettuccine
• 1 x salt and black pepper

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 and pineapple and orange juice.
3. Simmer over medium heat for 5 minutes, until the bananas are soft.
4. 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.
5. 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.
6. Drain and put it into a stainless steel bowl.
7. Add the spicy mixture, butter, and mix well.
8. Season with salt and pepper to taste and garnish with the remaining grated Parmesan cheese.

olive oil, onions, sweet red bell peppers, bananas, pineapple juice, oranges, lime juice, cilantro, scotch bonnet chile peppers, olive oil, pasta, salt

Taken from recipeland.com/recipe/v/pasta-from-hell-922 (may not work)