Recipe - Pasta From Hell

2 tablespoon Olive oil
1 Onion, yellow, minced
1 Red bell pepper, minced
2 Bananas, cut or sliced up
One fourth cup Pineapple juice
3 Oranges, juiced
4 tablespoon Lime juice (about 2 limes)
One fourth cup Cilantro, chopped fresh
4 tablespoon Scotch bonnet chile peppers
finely chopped
2 teaspoon Olive oil
1 pound Fettuccine
Salt & 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 10 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.