Pasta From Hell

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Servings: 4 servings Difficulty: Advanced
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A fiery, sweet-and-spicy vegan pasta dish blending tropical fruits with scorching Scotch bonnet heat.
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This unconventional Italian-inspired dish pushes the boundaries of flavor by combining savory pasta with a vibrant, spicy-sweet sauce. The base features sautéed onions and red bell peppers, creating an aromatic foundation that contrasts beautifully with the unexpected addition of sliced bananas, pineapple juice, and fresh orange juice. The real kick comes from Scotch bonnet chile peppers, delivering an intense heat that lives up to the name “From Hell.” Brightened with fresh lime juice and chopped cilantro, this dish offers a complex interplay of sweet, sour, and spicy notes. It is a daring choice for adventurous eaters looking for a unique weeknight dinner that sparks conversation. Serve it hot to experience the full intensity of the flavors.

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Pasta From Hell

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 212.1
Dietary:
V Vegan

Description

This unconventional Italian-inspired dish pushes the boundaries of flavor by combining savory pasta with a vibrant, spicy-sweet sauce. The base features sautéed onions and red bell peppers, creating an aromatic foundation that contrasts beautifully with the unexpected addition of sliced bananas, pineapple juice, and fresh orange juice. The real kick comes from Scotch bonnet chile peppers, delivering an intense heat that lives up to the name "From Hell." Brightened with fresh lime juice and chopped cilantro, this dish offers a complex interplay of sweet, sour, and spicy notes. It is a daring choice for adventurous eaters looking for a unique weeknight dinner that sparks conversation. Serve it hot to experience the full intensity of the flavors.

Directions

  1. Bring a large pot of salted water to a boil for the pasta.
  2. Heat olive oil in a large saucepan over medium heat.
  3. Add diced onion and red bell pepper to the saucepan.
  4. Sauté vegetables for about 4 minutes until softened.
  5. Add sliced bananas, pineapple juice, and orange juice to the pan.
  6. Simmer the mixture over medium heat for 5 minutes until bananas are soft.
  7. Remove the saucepan from heat.
  8. Stir in lime juice, chopped cilantro, Scotch bonnet chile peppers, and 3 tablespoons of Parmesan cheese.
  9. Cook fettuccine in the boiling water until al dente, about 8 to 10 minutes for dried pasta or 3 to 4 minutes for fresh.
  10. Drain the pasta and transfer it to a large bowl.
  11. Add the spicy fruit mixture and butter to the pasta.
  12. Toss everything together until well combined.
  13. Season with salt and pepper to taste.
  14. Garnish with remaining grated Parmesan cheese before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 212.1kcal
% Daily Value *
Total Fat 8.3g13%
Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 5.9mg1%
Total Carbohydrate 37.0g13%
Dietary Fiber 8.0g32%
Sugars 16.9g
Protein 3.9g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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