Rasta Pasta Recipe

 

Rasta Pasta Recipe

Alright, here’s the deal with Rasta Pasta: it’s basically a party in a bowl. You get these juicy noodles swimming in a sauce that’s creamy and packs a little heat—thanks to that jerk seasoning, which, let’s be real, absolutely slaps. And the colors? We’re talking peppers in red, yellow, and green, so your plate lowkey looks like it’s ready for Carnival. It’s Italian meets Caribbean, but not in a weird way—in a “where has this been all my life?” kinda way. If comfort food had a passport and went on vacation, it’d come back as Rasta Pasta.

Prep: 20 mins
Cook: 25 mins
Total: 45 mins, if you’re not scrolling TikTok mid-way
Level: Eh, medium. You won’t need a culinary degree, but don’t burn down the kitchen either.
Feeds: 5-6 humans (or 3 if you’re extra hungry, I’m not judging)

What You’ll Need

Pasta Stuff

• Penne: 400g (yeah, like a whole box)
• Salt: A big spoonful for the water—don’t skimp

Chicken (Optional, but delicious)

• 2 chicken breasts (boneless/skinless, about 300-400g total), chopped up
• Jerk seasoning: 2 heaping tablespoons (the more the merrier, IMO)
• Olive oil: 1 big splash

Sauce Party:

• Red bell pepper: 1, sliced up
• Yellow bell pepper: 1, also sliced
• Green bell pepper: Guess what? 1, sliced
• Red onion: half, chopped fine
• Garlic: 3 cloves, minced (or more if you’re a garlic friend)
• Butter: 2 big ol’ tablespoons
• Heavy cream: 1.5 cups (don’t even try to go low-fat)
• Cream cheese: 4oz (113g), softened up
• Jerk seasoning: 1-2 more tablespoons (taste as you go, don’t be shy)
• Dried thyme: 1 teaspoon
• Paprika: 1 teaspoon
• Nutmeg: 1/4 teaspoon (grate it yourself if you’re fancy)
• Chicken or veggie broth: 1/2 cup
• Parmesan cheese: 1/2 cup, grated (plus extra to rain down on top)
• Fresh parsley: 2 tablespoons, chopped (makes it look pretty)
• Salt & black pepper: throw it in there
• Scotch bonnet pepper: 1/4 to 1/2, minced fine (totally optional, unless you like pain)

Gear

• Big pot (for the pasta, duh)
• Big skillet or deep sauté pan
• Whisk (for the sauce, not for Harry Potter cosplay)
• Chopping board + sharp knife
• Measuring cups & spoons (or just eyeball it, rebel)
• Tongs/slotted spoon
• Cheese grater (if you’re not using the pre-grated stuff)

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How To Make the Magic Happen

Step 1.

Boil the Pasta:
Get your salted water raging, toss in the penne, and cook till it’s got a little bite left. Drain it, but save a cup of that starchy water (trust me, you’ll need it).

Step 2.

Chicken Time (if you went for it):
Toss chicken with jerk seasoning like it owes you money. Heat olive oil in your skillet, throw in the chicken, and cook till it’s got some color and is cooked through—about 5-7 mins. Take it out and set it aside (don’t eat it yet, control yourself).

Step 3.

Veggie Sizzle:
Same skillet, butter goes in. Add all those bell peppers and the onion. Sauté till they soften up, about 5-7 mins. Garlic (and maybe scotch bonnet) goes in last—don’t burn it, just let it get fragrant, 1 min tops.

Step 4.

Sauce It Up:
Lower the heat. Pour in cream and plop in that cream cheese. Add jerk seasoning, thyme, paprika, and nutmeg. Whisk it like your life depends on it—get it smooth.

Step 5.

Simmer Down:
Add broth, stir, let it all hang out and thicken up for 5-7 mins. Give it a stir every now and then.

Step 6.

Bring It All Together:
Chicken and pasta, back in the pan. Stir it up. Dump in the Parmesan. If it’s getting too clingy (the sauce, not your ex), splash in some pasta water.

Step 7.

Final Touches:
Salt, pepper, more Parmesan, parsley—go wild. Serve it up hot. Bonus points if you play some reggae in the background.

Nutrition Stats (ish)

Per serving, 6 servings, don’t @ me if you eat more.

No Chicken

v  Calories: 500-600

v  Protein: 15-20g

v  Carbs: 50-60g

v  Fat: 25-35g

With Chicken:

v  Calories: 650-750

v  Protein: 35-45g

v  Carbs: 50-60g

v  Fat: 30-40g

Tips & Variations

·       Spice Level: Wanna dial it up or chill it out? Just mess with the jerk seasoning and Scotch bonnet. Go easy on the Scotch bonnet if you’re a spice lightweight, or toss in extra seeds if you’re trying to sweat. No shame either way.

·       Protein Swap: Chicken’s cool, but hey, shrimp or salmon really slap in this. Or dump in a seafood mix, live your best life. Veggie mode? Ditch the meat, just pile on mushrooms, spinach, or even plantains. Why not.

·       More Veggies: Honestly, just clean out your fridge. Leftover spinach, tomatoes, corn—literally anything works. Extra colors, extra nutrients, extra points for effort.

·       Creamy Factor: If you want your sauce to feel fancy, sneak in a spoonful of mascarpone. The sauce goes next-level creamy, trust me.

·       Cheese: Parmesan’s classic, but who’s stopping you from trying Monterey Jack or some wild Italian blend? Play around and see what hits.

·       Garnish: Parsley’s nice, but cilantro brings a little extra vibe. Or use both and flex your garnish game.

·       Smoky Vibe: Smoked paprika—just a pinch—throws in this deep, smoky layer. Seriously, it’s magic.

·       Make Ahead: Sauce totally lasts in the fridge for like, 2-3 days. Just reheat slow and toss with fresh pasta so you don’t end up with a weird, gloopy mess.

FAQs

Q1: Can I make Rasta Pasta vegetarian?

A1: Heck yes, you can! Skip the chicken, load up with mushrooms, zucchini, spinach, whatever plants you vibe with. Even those fake chicken strips work. Oh, and don’t forget—swap in veggie broth.

Q2: What jerk seasoning should I use?

A2: Dealer’s choice—go wet or dry, just depends on what you’ve got. If you’re using the wet stuff, maybe pull back on the salt. And ALWAYS taste as you go. Some jerk brands are mild, some will make you cry.

Q3: Can I use different pasta shapes?

A3: For sure. Penne’s standard, but rotini, rigatoni, and even fettuccine can handle the sauce. Just avoid anything too wimpy—nobody wants a soggy noodle.

Q4: How do I make the sauce thicker or thinner?

A4: Sauce too thin? Let it bubble a bit longer, or toss in a cornstarch slurry (yeah, that’s just cornstarch mixed with cold water). Too thick? Add some pasta water or broth until you like it. Cooking’s not rocket science.

Q5: Is Rasta Pasta supposed to be spicy?

A5: Well, it can be, but you’re the boss. Jerk seasoning and Scotch bonnet bring the fire, but you can always go mild. Or skip the pepper altogether and save your taste buds. Your kitchen, your rules.