Ingredients
- 3 oranges
- 2 bananas
- 2 limes
- 1 onion
- 1 bell pepper (red)
- 1 salt
- 200 gr fettuccine
- 60 ml pineapple juice
- 60 ml lime juice
- 34 gr cilantro
- 34 gr scotch bonnet chile peppers
- 30 ml olive oil
- 10 ml olive oil
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 litre of boiling salted water, cook the fettuccine until al dente, about 8 to 10 minutes for dried pasta, 3 to -20ºC or 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.
