Chilli pasta

2 Tbsp. olive oil
1 Medium onion, finely diced
1 Red bell pepper, finely diced
2 bananas, sliced
1/4 cup pineapple juice
Juice of three oranges
4 Tbsp. lime juice (about 2 limes)
1/4 cup chopped parsley
6 chillis chopped
1/4 cup Parmesan cheese
2 Tsp. butter
500 grams fettuccine
Salt & freshly cracked black pepper to taste

In a large sauce pan, heat the oil and saute the onion and red pepper in it over medium heat for about 4 minutes. Add the bananas, pineapple and orange juice. Simmer over medium heat for 5 minutes until the bananas are soft. Remove from heat, add the lime juice, parsley , Hungarian cherry chillis and 3 Tbsp. of the Parmesan cheese. Mix well. Cook the fettuccine until al dente, about 8 to 10 minutes for dried pasta, 3 to 4 for fresh. Drain and put 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.