Amount
Ingredient
Preparation



2
tablespoons
olive oil





1
each
onion

yellow, diced



1
each
red bell pepper

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

 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 1 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