I’ve always loved the bold flavors of Jamaican cuisine, and Rasta Pasta is one of those dishes that never fails to impress.

This creamy, spicy pasta is infused with Caribbean seasonings, colorful bell peppers, and a luscious sauce that makes every bite irresistible.

Whether served with jerk chicken, shrimp, or oxtail, this dish brings a vibrant fusion of flavors that will transport you straight to the heart of Jamaica.

What is Rasta Pasta Sauce?

Rasta Pasta sauce is a rich and creamy sauce infused with Caribbean flavors. It typically features a blend of jerk seasoning, heavy cream or coconut milk, garlic, onions, and colorful bell peppers.

The sauce is slightly spicy and has a smoky depth from the jerk seasoning, making it the perfect complement to pasta and proteins.

Some variations include cheese for extra creaminess, while others keep it dairy-free with coconut milk.

What Other Meats Can I Use with Rasta Pasta?

Rasta Pasta is incredibly versatile and can be paired with a variety of meats. Some delicious options include:

  • Jerk Chicken – The classic choice, bringing spicy and smoky flavors.
  • Shrimp – A lighter option that soaks up the sauce beautifully.
  • Oxtail – A rich and indulgent twist, offering deep, meaty flavors.
  • Salmon – A great pescatarian option with a flaky texture.
  • Lobster – For an extra luxurious Caribbean experience.

How Do You Make Oxtail Sauce?

Oxtail sauce is a slow-cooked, rich, and flavorful addition to Rasta Pasta. Here’s a simple way to make it:

  1. Brown the Oxtail – Season oxtail with salt, pepper, and jerk seasoning, then sear in a hot pan until browned on all sides.
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  2. Slow Cook – Add onions, garlic, thyme, and Scotch bonnet pepper, then pour in beef broth and let it simmer for 2-3 hours until the meat is tender and falling off the bone.
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  3. Thicken the Sauce – Remove the oxtail, shred the meat, and reduce the sauce until thickened. Stir in coconut milk for extra creaminess.
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  4. Combine with Pasta – Toss the shredded oxtail and sauce with your prepared Rasta Pasta for an unbeatable flavor experience.
Jamaican Rasta Pasta Recipe: A Spicy, Creamy Caribbean Delight
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Jamaican Rasta Pasta Recipe: A Spicy, Creamy Caribbean Delight

Recipe by JoanneCourse: MainCuisine: Jamaican, CaribbeanDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories Per Serving

600

kcal

Ingredients

  • For the Pasta:

  • 12 oz penne pasta

  • 1 tablespoon olive oil

  • 1/2 red bell pepper, sliced

  • 1/2 green bell pepper, sliced

  • 1/2 yellow bell pepper, sliced

  • 1 small onion, sliced

  • 2 cloves garlic, minced

  • 1 teaspoon jerk seasoning

  • 1/2 teaspoon paprika

  • 1/4 teaspoon black pepper

  • For the Sauce:

  • 1 cup heavy cream (or coconut milk for dairy-free option)

  • 1/2 cup grated Parmesan cheese (optional)

  • 1 teaspoon dried thyme

  • 1/2 teaspoon allspice

  • 1/2 teaspoon salt

  • 1/4 teaspoon cayenne pepper

  • 1/2 teaspoon smoked paprika

  • 1 tablespoon butter

  • Protein Additions (Optional):

  • 1 pound jerk chicken, shrimp, or oxtail (cooked and shredded)

Directions

  • Cook the Pasta: Bring a large pot of salted water to a boil and cook the penne according to package instructions. Drain and set aside.
  • Sauté the Vegetables: In a large pan, heat olive oil over medium heat. Add the onions, garlic, and bell peppers, cooking until softened.
  • Season the Dish: Stir in jerk seasoning, paprika, and black pepper, mixing well with the vegetables.
  • Make the Sauce: Add butter to the pan, followed by heavy cream (or coconut milk), Parmesan cheese, thyme, allspice, salt, cayenne, and smoked paprika. Stir until the sauce thickens slightly.
  • Combine Everything: Toss the cooked pasta into the sauce, ensuring it’s fully coated. Add cooked protein if using.
  • Serve Hot: Garnish with fresh parsley and additional Parmesan cheese if desired.

Notes

  • Use coconut milk instead of heavy cream for a dairy-free version.
  • Adjust spice levels by adding more or less jerk seasoning.
  • Pair with plantains or a side of Jamaican rice and peas for a complete meal.

Storage and Warming Leftovers

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • To reheat, warm in a pan over low heat with a splash of cream or milk to retain creaminess.

Nutritional Information for Jamaican Rasta Pasta

NutrientAmount per Serving
Calories600 kcal
Carbohydrates65g
Protein25g
Fat25g
Saturated Fat12g
Fiber5g
Sugar8g
Sodium850mg
Potassium500mg
Vitamin A70% DV
Vitamin C90% DV
Calcium20% DV
Iron15% DV