RECIPE FROM "SANDY'S
Pasta from Hell
(Adapted from "The Thrill of the Grill" by Chris Schlesinger and John Willoughby.)
Read First: The heat source here is the Scotch Bonnet chile pepper, widely accepted as the hottest commercially cultivated chile pepper in the world. Many of Chef Schlesingers customers think this dish is just a bit too much. But a handful of others, with sweat coming off the tops of their heads and eyes as big as saucers, claim that it's the best thing hes ever created. The truth lies somewhere in the middle, and in fact the heat in this dish can be controlled by using far fewer peppers without impairing the flavor of the dish.
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 sauté 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.
Drink Suggestion: Milk or Late Bottled Vintage Port
*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.