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Jamaican Rasta Pasta Recipe

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★★★★★

4.7 from 141 reviews

Jamaican Rasta Pasta is a vibrant and flavorful dish combining creamy pasta with the bold, spicy flavors of traditional Jamaican jerk seasoning and colorful bell peppers. This recipe features penne pasta in a rich, cheesy cream sauce infused with garlic and a blend of wet and dry jerk spices, creating a uniquely delicious Caribbean-inspired comfort food.

Ingredients

Scale

Pasta

  • 1 box of penne pasta
  • 4 cups of water
  • 1 tbsp of salt (for boiling water)
  • 1 tbsp of olive oil (for boiling pasta)

Vegetables and Aromatics

  • 1/2 each of red, yellow, and green bell peppers, diced
  • 1 tsp of minced garlic

Sauce

  • 1 tbsp of olive oil (for sautéing)
  • 2 tbsp of butter
  • 1 tbsp of all-purpose flour
  • 2 1/2 cups of heavy whipping cream
  • 1 cup of Mexican-style four cheese
  • 1/2 cup of mozzarella cheese

Seasonings

  • 2 tbsp of wet jerk seasoning (such as Walkerwood)
  • 1 tsp of jerk seasoning (dry)
  • 1 tsp of seasoning salt
  • Salt and pepper to taste

Instructions

  1. Boil Pasta: Bring four cups of water to a boil in a large pot. Add 1 tablespoon of salt and 1 tablespoon of olive oil to the water to enhance flavor and prevent sticking. Once boiling, add the penne pasta and cook according to package instructions until al dente. Drain and set aside, keeping the same pot for the sauce preparation.
  2. Sauté Vegetables and Garlic: In a medium pan, heat a bit of olive oil. Add minced garlic and diced red, yellow, and green bell peppers. Sauté until the peppers soften slightly but retain some crunch, about 3-5 minutes. Remove from heat and set aside.
  3. Prepare Roux Sauce: In the large pot used for boiling pasta, melt 2 tablespoons of butter over low to medium heat. Stir in 1 tablespoon of all-purpose flour to form a roux. Gradually pour in 2 1/2 cups of heavy whipping cream while whisking continuously to avoid lumps. Bring the mixture to a gentle boil and cook for about 5 minutes until it thickens to a creamy sauce consistency.
  4. Add Cheese and Seasonings: Stir the sautéed garlic and bell peppers into the cream sauce. Add 1 cup of Mexican-style four cheese and 1/2 cup of mozzarella cheese. Mix well until the cheese melts completely. Incorporate 2 tablespoons of wet jerk seasoning, 1 teaspoon of dry jerk seasoning, 1 teaspoon of seasoning salt, and salt and pepper to taste. Stir thoroughly to combine all flavors evenly.
  5. Combine Pasta and Sauce: Add the cooked penne pasta to the sauce in the pot. Gently toss or stir to ensure all pasta pieces are coated with the flavorful creamy jerk sauce. Heat through if necessary, then serve immediately for the best taste and texture.

Notes

  • You can adjust the level of spiciness by varying the amount of wet and dry jerk seasoning.
  • For a lighter version, substitute heavy cream with half-and-half or a dairy-free cream alternative.
  • Use fresh jerk seasoning if available for the most authentic taste.
  • This pasta pairs well with a simple green salad or steamed vegetables.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Jamaican Rasta Pasta, jerk seasoning pasta, Caribbean pasta recipe, creamy jerk pasta, penne pasta with peppers, spicy Jamaican pasta

Find it online: https://servedbynora.com/jamaican-rasta-pasta-recipe/