Pasta From Hell
milleniumfyre, 9/24/00 4:19 pm
The heat source here is the Scotch Bonnet chile pepper, widely accepted as the hottest commercially cultivated chile pepper in the world. Yield: 4 appetizer servings
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
In a large saucepan, heat the oil and saut� the onion and red pepper in it over medium heat for about 4 minutes. Add the bananas, pineapple and orange juice. Simmer over medium heat until the bananas are soft, for 5 minutes. Remove from the heat, add 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 in 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.
*Inner Beauty Hot Sauce is available at Dean and Deluca in New York City at 560 Broadway, Tel: (800) 221-7714. It is also available from Le Saucier in Boston, Tel: (800) EAT-SAUC.
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