Free Recipe Pasta From Hell 2
Recipe Type: H Recipes
Recipe Preparation: boil
Cooking Ingredients for Pasta From Hell 2 Recipe
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
Pasta From Hell 2 Preparation
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 Volume 01 Number 169 by ctlindab@mail1.nai.net on Oct 27, 1997
Cooking Temperature:
Recipe Serves: 1
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