Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
(Inspired by the East Coast Grill in Cambridge, Massachusetts) by Dave and Susan Henderson (as printed in Yankee Magazine) [which Im pretty sure Kit doesnt subscribe to!!] BE SURE ALL SAUCE INGREDIENTS ARE PREPARED FOR COOKING BEFORE YOU START THE PASTA 1. In a pasta cooker or large kettle, bring at least 5 quarts water to a boil. Add the pasta and look at the clock. 2a. If using shrimp, chicken or pork, start when pasta has cooked for 3 minutes. Place a very wide skillet or large wok over medium high heat. Add the oil, then meat and saut? the meat for 3 minutes, stirring often. Remove with a slotted spoon and reserve. Shrimp should be just starting to turn pink. 2b. If not using meat, wait 6 minutes, then heat pan and add oil as described above. 3. Add bell peppers and onion to (unwashed) pan and saut? until just beginning to soften (2 to 3 minutes). Add the fruit juices, chiles and half the banana slices and bring to a boil. 4. Lower heat slightly, add the remaining bananas, (reserved shrimp, chicken or pork) cilantro, butter and Parmesan cheese and simmer 3 minutes more. the pasta should just be done when the sauce is. Drain pasta and distribute among plates or bowls. Top with the sauce and serve at once Posted to CHILE-HEADS DIGEST by Valerie on May 27, 1998
