Pasta From Hell

Categories: Halloween
Yield: 1 Servings

1 Red bell pepper; seeds,
-ribs, and stem removed,
-diced
1 Onion; diced
2 tb Olive oil
2 ts Butter or margarine
2 Bananas; sliced
1/4 c Pineapple juice; fresh
-preferred
Juice of 3 oranges
Juice of 2 limes
1/4 c Chopped fresh cilantro
3 to 4 tablespoons minced
-habanero
4 tb Grated Parmesan cheese
1 lb Dried fettucine
Salt and freshly ground
-black pepper,, to taste

This is one of the all-time favorite habanero recipes published in Chile
Pepper magazine. Chris Schlesinger of the East Coast Grill in Cambridge,
Massachusetts, who invented the recipe, describes it this way: This dish is
on the outer limits. Constantly challenged by my heat-seeking customers to
create hotter and hotter food, I decided to put a stop to it once and for
all by developing a dish that would satisfy their desires and quiet their
demands. A dish that was so hot that there was no hotter, so hot that never
again would I have to take a ribbing from the heat freaks. This is it."
Needless to say, it is *extremely hot.*

1. In a large skillet, saute the bell pepper and onion in the oil and
butter until soft, about 4 minute. Add the bananas and pineapple and orange
juices and continue to simmer until the bananas are soft about 4 minutes.
Remove from the heat and add the lime juice, cilantro, chile, and 3
tablespoons of the cheese. Mix well.

2. Meanwhile bring a large pot filled with water to a boil and add the
fettucine. Cook until al dente, 8 to 10 minutes.

3. Place the fettucine on a platter and top with the hot fruit sauce.
Sprinkle with the remaining tablespoon of cheese season with salt and
pepper and serve.

!!! EXTREMELY HOT !!!

Yield: 4 servings

Recipe by: The Habanero Cookbook

Posted to recipelu-digest Volume 01 Number 169 by ctlindab@mail1.nai.net on
Oct 27, 1997

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