Categories: Appetizers, Pasta, Sauces 
      Yield: 4 servings 
  
      2 tb Olive oil 
      1 ea Onion, yellow, diced 
      1 ea Red bell pepper, diced 
      2 ea Bananas, sliced 
    1/4 c  Pineapple juice 
      3 ea Oranges, juiced 
      4 tb Lime juice (about 2 limes) 
    1/4 c  Cilantro, chopped fresh 
      4 tb Scotch bonnet chile peppers 
           -- finely chopped 
      2 ts Olive oil 
      1 lb 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.