How To make Pasta From Hell
Ingredients
2
tablespoon
olive oil
1
each
onion, yellow, diced
1
each
red bell pepper, diced
2
each
bananas, sliced
1/4
cup
pineapple juice
3
each
oranges, juiced
4
tablespoon
lime juice (about 2 limes)
1/4
cup
cilantro, fresh, chopped
4
tablespoon
scotch bonnet chile peppers, finely chopped
2
teaspoon
olive oil
1
pound
fettuccine
1
salt & pepper
Directions:
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.
How To make Pasta From Hell's Videos
How to make 'EGGS IN HELL' Pasta | Mukbang
Cooking Starts 1:30
Eating Starts 7:40
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[INGREDIENTS]
Smoked Brats
chopped onions
Pasta sauce
eggs
Parsley flakes
Parmesan cheese
french bread
spaghetti
Gordon Ramsay's Ultimate Guide: How to Keep Pasta from Sticking When Cooking!
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Hell Night - East Coast Grill - Pasta From Hell
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5 Pro Chefs Make Their 5-Ingredient Pasta Recipes | Test Kitchen Talks | Bon Appétit
Join Brad Leone, Melissa Miranda, DeVonn Francis, Chrissy Tracey, and Zaynab Issa in the Bon Appétit Test Kitchen as they each prepare a tantalizing pasta dish with only 5 different ingredients.
See Chrissy’s full Pasta with Sun Gold Tomatoes and Balsamic Glaze recipe here:
Director: Amanda Veitia
Director of Photography: Ben Dewey
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Producer: Parisa Kosari
Associate Producer: Dimitri Lazarashvili
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0:00 Introduction
0:33 Brad’s Anelletti and Shrimp Pasta
3:49 Zaynab’s Bucatini with Calabrian Chile Paste
6:43 Melissa’s Ditalini with Pancetta and Peas
10:39 Chrissy’s Pasta with Sun Gold Tomatoes and Balsamic Glaze
14:14 DeVonn’s Spaghetti Alla Chitarra with Squid Ink
18:42 A Word From Brad Leone
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Binging with Babish: Truffle Pasta from Broad City
Join the Babish & Botanist Grilling Livestream on Friday, 5/28 at 4p est. Shopping list here: Make sure to grab a bottle of The Botanist Islay Dry Gin on Drizly with code BOTANISTBABISH (new customers only):
In the final season of Broad City, when negotiating the terms of their relationship, Ilana and Lincoln describe a bowl of pasta in particularly explicit terms. As soon as I heard it, I knew I had to make it on the show. Okay yes, this was pretty much just an excuse for me to make some truffle pasta. And to use my giant wheel of parmesan for something other than snacking.
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