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
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Take Your Cooking Skills to New Heights with ???? Gordon Ramsay's Expert Techniques!
Experience Gordon Ramsay's secret recipe for Pasta with Tomato, Anchovy, and Chili. Dive into the world of culinary artistry with this exquisite dish. Learn how to achieve the perfect balance of flavors and master the art of pasta making with this easy-to-follow tutorial.
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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
Editor: Michael Imhoff
Producer: Parisa Kosari
Associate Producer: Dimitri Lazarashvili
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operators: Jeremy Harris
Audio: Rachel Suffian
Culinary Producer: Mallary Santucci
Associate Culinary Prouder: Katrina Zito
Production Assistant: Kayla Zimmerman
Post Production Supervisor: Stephanie Cardone
Supervising Editor: Eduardo Araujo
Post Production Coordinator: Scout Alter
Assistant Editor: Diego Rentsch
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