January 4, 2020 | Last Updated on December 21, 2022 by Patricia Valbrun
If there’s a perfect pasta, it must be the Jamaican Rasta Pasta. It almost has everything – cheese, cream, veggies, oxtails or chicken! We’ve also added our own twist to this dish so best believe this will be a favorite. It’s also the perfect comfort food for when you need a lil pick me up or just want something delicious.
How to make Rasta Pasta
1. Avoid overcooking the bell peppers. You want the bell peppers to be a little firm so it doesn’t break up in the pasta.
2. Before cooking the pasta, make sure to check the label for timing. You can also add salt to “season” the pasta.
3. Don’t cook the pasta for too long or it will become soggy and lose its freshness. Make sure to drain the water off of your pasta but don’t leave them too long to dry.
4. Prevent your pasta from sticking together or to the pot by continuously stirring it after you drop it.
What is Rasta Pasta Sauce?
The pasta sauce is composed of butter, flour, milk or heavy whipping cream, Mexican style four cheese, mozzarella cheese, Walkerwood jerk season and jerk seasoning.
When you’re making the sauce, only add the flour once the butter is melted and slowly add the milk and continuously stir to break down the flour.
What other meats can I use with Rasta Pasta?
I love to use chicken as well instead of oxtails being that oxtails can be a bit pricey. You can also use shrimp and lamp, what ever works for you.
How to make Oxtail Sauce
This part is totally optional but, you can add more flavor to the Jamaican Rasta Pasta by adding sauce from Jamaican Oxtail Stew – a classic and a popular stew in our household. This is how I make Oxtail Stew, this is also best paired with rice and peas.
More Caribbean Recipes
Jamaican Rasta Pasta
- 1 box of penne pasta
- 1/2 each of red yellow, and green bell peppers, diced
- 1 tsp of minced garlic
- 4 cups of water
- 1 tbsp of salt
- 1 tbsp of olive oil
For the sauce:
- 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
- 2 tbsp of jerk seasoning such as Walkerwood
- 1 tsp of jerk seasoning
- 1 tsp of seasoning salt
- Salt and pepper to taste
- 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.
- Once the water is boiling, add 1 box of penne pasta and cook according to the instructions on the box. Drain the water and set the pasta aside, using the same pot.
- In a medium pan, heat some olive oil and add minced garlic and diced bell peppers. Sauté for a few minutes or until your desired texture and set aside.
- To make the roux sauce, add 2 tablespoons of butter and 1 tablespoon of all-purpose flour to the large pot. Bring 2 1/2 cups of heavy cream to a boil and then slowly whisk in the flour, cooking on low to medium heat. Allow the sauce to thicken for 5 minutes.
- Add the sautéed garlic and bell peppers, 1 cup of Mexican-style four cheese, 1/2 cup of mozzarella cheese, 2 tablespoons of jerk season (Walkerwood), 1 teaspoon of jerk seasoning, 1 teaspoon of seasoning salt, and salt and pepper to taste to the sauce. Mix everything together until well combined.
- Add the pasta to the sauce and blend everything together. Enjoy!
Did you enjoy this Jamaican Pasta Rasta recipe? Leave a comment and let me know what you think. You can find more pasta recipes here.