(Inspired by the East Coast Grill in Cambridge, Massachusetts) by Dave and Susan Henderson (as printed in Yankee Magazine) [which I'm pretty sure Kit doesn't 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 sauté 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 sauté 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