Print

Authentic Jamaican Rasta Pasta with Jerk Seasoning and Creamy Sauce

Close-up of creamy Jamaican Rasta Pasta coated in an orange sauce with visible red and green bell peppers.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this vibrant and flavorful Jamaican Rasta Pasta at home. This recipe features a creamy sauce infused with scotch bonnet heat and jerk seasoning, perfect for a satisfying Caribbean dinner.

Ingredients

Scale
  • 1 pound pasta (penne or rotini recommended)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1 teaspoon jerk seasoning (or more to taste)
  • 1/2 scotch bonnet pepper, minced (remove seeds for less heat)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup vegetable or chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Optional protein: 1 cup cooked, shredded chicken or 1/2 pound peeled shrimp
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook the pasta according to package directions until al dente. Drain and set aside.
  2. While the pasta cooks, heat the olive oil in a large skillet or pot over medium heat.
  3. Add the chopped onion and bell peppers. Sauté for 5 to 7 minutes until softened.
  4. Add the minced garlic, thyme, jerk seasoning, and minced scotch bonnet pepper. Cook for 1 minute until fragrant.
  5. Stir in the diced tomatoes (with their juice) and the broth. Bring the mixture to a simmer.
  6. If using, add the cooked chicken or raw shrimp now. Cook until the shrimp turn pink and opaque, about 3 to 5 minutes.
  7. Reduce the heat to low. Stir in the heavy cream and allow the sauce to warm through for 2 minutes. Do not boil after adding cream.
  8. Stir in the Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper.
  9. Add the cooked pasta to the sauce. Toss everything together until the pasta is fully coated.
  10. Serve immediately, garnished with fresh parsley.

Notes

  • For a vegetarian Rasta pasta option, omit chicken or shrimp and add 1 cup of cooked chickpeas or sliced mushrooms with the vegetables.
  • Adjust the amount of scotch bonnet pepper based on your preference for spice. Wear gloves when handling the pepper.
  • If the sauce seems too thick, add a splash of the reserved pasta water or extra broth to thin it slightly.

Nutrition

Find it online: https://pureplatepath.com/jamaican-rasta-pasta-recipe-creamy-jerk/