Rasta Pasta is a surprising but wonderful Italian-Caribbean mashup dish. Flavorful bell peppers and Jamaican jerk spice are nestled into a creamy pasta. The vibrant red, green, and yellow colors of Rasta Pasta originally reminded chefs of the Rastafarian culture in Jamaica.
When you make this recipe for Rasta Pasta, you’ll discover a simple weeknight dinner dish with a few key ingredients. It works well on its own or paired with jerk chicken or shrimp. Enjoy a comforting pasta in summertime that’s all about a creative approach using bold Jamaican flavors.
Why You Will Love This Recipe
Ingredients and Substitutions
Ingredients
- 16 ounces penne
- 2 tbsp neutral oil (like vegetable oil)
- 2 tbsp jerk seasoning (store-bought or homemade)
- 3 bell peppers, sliced
- ½ cup onions, sliced
- 2-3 cloves garlic, minced
- 2 tsp fresh thyme, leaves removed
- ¼ cup vegetable or chicken stock
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp all-purpose flour
- ½ cup heavy cream
- ½ cup parmesan cheese grated
- Scallions, chives, or cilantro for garnish
How To Make Rasta Pasta
Step 1: Cook the Pasta
Cook the pasta per the package instructions, but keep the firmness to al dente, since it will cook more during the last step.
Any pasta shape works, but a short pasta like penne seems the most popular choice for sticking to the sauce. Rinse the pasta in cold water to stop cooking, and set aside. (You may toss it with a teaspoon of olive oil to prevent it from sticking.)
Step 2: Sautè the Vegetables
Slice the onions and bell peppers into thin half-moon slices.
Add a neutral oil to a large heavy pot and heat over medium heat. Sautè the bell peppers and onions along with the minced garlic for five minutes. Stir occasionally to allow the vegetables a chance to soften.
Note: If you wish to make Rasta Pasta with a jerk chicken variation, prepare the chicken in an oiled skillet with an additional 2-3 Tbsp jerk seasoning. You can also save time by dicing up a store-bought rotisserie chicken and adding the jerk seasoning. You would add in the chicken after step 2.
Step 3: Add Jerk Seasoning
Add the jerk seasoning to the sauteed vegetables and let simmer for a minute or two so the flavor of the spices bloom.
Step 4: Add the Heavy Cream and Stock
Now, add the heavy cream and either chicken or vegetable stock to the pot. Sprinkle in the flour and mix well until it dissolves completely into the creamy sauce. Allow the sauce to simmer on a medium-low heat for about five minutes.
Step 5: Add the Pasta
Finally, grate in the parmesan and add the pasta to the pot. Mix the Rasta Pasta until all the ingredients combine for an additional minute or so.
Garnish with green onions, cilantro, or chives for a bright finish.
Dairy-free Variation: If you prefer a lighter, vegan version of Rasta Pasta, replace the heavy cream with coconut, oat, or almond milk, depending on your taste. A handy trick is to mix 1 tbsp cornstarch with 2 tbsp water and then add it into each cup of non-dairy milk for luxurious results.
Gluten-free Variation: Simply replace the traditional dry pasta with gluten-free pasta if you need to.
🧑🍳 Expert Tips
Serving Suggestions
Find some inspiring ways to serve Rasta Pasta for yourself or a crowd.
Storage Suggestions
- Any leftovers can be kept in a tightly sealed container and refrigerated for up to three days. Make sure to refrigerate leftovers within two hours of cooking.
- Reheat Rasta Pasta in a skillet on the stovetop over medium-low heat. If the pasta looks dried out, add some additional heavy cream or stock to re-moisten.
- Freeze additional leftovers in an airtight container for up to 3 months. Allow it a day to thaw in the refrigerator before reheating (or enjoy cold)!
Frequently Asked Questions
Who Invented Rasta Pasta?
Chef Lorraine Washington is the official inventor of Rasta Pasta, also called Jerk Pasta. She first made the dish at her Paradise Yard restaurant in Negril, Jamaica in 1985.
The story goes that she whipped up some fettuccine to satisfy a crew of hungry construction workers. Chef Washington added red sauce to the dish, along with ackee, Jamaica’s national fruit. This is the earliest version of this colorful pasta dish, which became known as Rasta Pasta.
Why Is It Called Jerk Seasoning?
Jerk seasoning is probably the most beloved spice mix to come out of Jamaica. The term “jerk” derives from the Spanish-Quechua “charqui,” which referred to dried meat, also called “jerked meat.”
Jerk seasoning is a dry spice rub that includes cayenne pepper, allspice, and thyme. Other ingredients include garlic powder, onion powder, dried parsley, smoked paprika, brown sugar, cinnamon, nutmeg, and ginger.
What Does Jamaican Sauce Taste Like?
When you’re in the mood for Jamaican flavor in liquid form, jerk sauce is the way to go. It’s a mixture of scotch bonnet peppers, all spice, and nutmeg. Soy sauce, thyme, and other Caribbean spice favorites round out the flavor profile. Jerk sauce is both sweet and spicy at the same time. It’s a tasty way to add more flavor to chicken and most other meats.
Do Rastafarians Eat Pasta?
The often strict Jamaican Rastafarian diet does not include pasta. Those who follow the diet traditionally don’t eat milk, salt, eggs, or meat, most of which are included in Rasta Pasta. Though not a meal you’ll find a Rastfarian digging into, Rasta Pasta represents a marriage of Caribbean and Italian flavors. It’s one that many non-Rastafarians have come to love in recent years.
What Does Jamaican Browning Sauce Taste Like?
Jamaican browning sauce is a West Indian influence that often appears in many Jamaican recipes. It consists of a cup of hot water, a teaspoon or two of salt, and 2 cups of brown sugar. Browning sauce is heated and reduced until reaching an almost black color.
It produces a more golden-looking cream sauce when added during the final moments of cooking. The sweet, just smoky bitter flavor is a nice twist to Rasta Pasta and other Jamaican recipes, from soups and stews to certain desserts.
Rasta Pasta
Equipment
- 1 Dutch oven or Large heavy-bottomed pot
Ingredients
- 16 ounces penne
- 2 tbsp neutral oil (like vegetable oil)
- 2 tbsp jerk seasoning (store-bought or homemade)
- 3 bell peppers, sliced
- ½ cup onions, sliced
- 2-3 cloves garlic, minced
- 2 tsp fresh thyme, leaves removed
- ¼ cup vegetable or chicken stock
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp all-purpose flour
- ½ cup heavy cream
- ½ cup parmesan cheese, grated
- scallion, chives, or cilantro, for garnish
Instructions
- Cook the pasta per the package instructions, but keep the firmness to al dente, since it will cook more during the last step. Rinse the pasta in cold water to stop cooking, and set aside. (You may toss it with a teaspoon of olive oil to prevent it from sticking.)
- Slice the onions and bell peppers into thin half-moon slices. Add a neutral oil to a large heavy pot and heat over medium heat. Saute the bell peppers and onions along with the minced garlic for five minutes. Stir occasionally to allow the vegetables a chance to soften.
- Note: If you wish to make Rasta Pasta with a jerk chicken variation, prepare the chicken in an oiled skillet with an additional 2-3 Tbsp jerk seasoning. You can also save time by dicing up a store-bought rotisserie chicken and adding the jerk seasoning. You would add in the chicken after step 2.
- Add the jerk seasoning to the sauteed vegetables and let simmer for a minute or two so the flavor of the spices bloom.
- Now, add the heavy cream and either chicken or vegetable stock to the pot. Sprinkle in the flour and mix well until it dissolves completely into the creamy sauce. Allow the sauce to simmer on a medium-low heat for about five minutes.
- Finally, grate in the parmesan and add the pasta to the pot. Mix the Rasta Pasta until all the ingredients combine for an additional minute or so. Garnish with green onions, cilantro, or chives for a bright finish.
