Perfect Rasta Pasta Recipe
This Perfect Rasta Pasta Recipe turns basic ingredients into pure Caribbean fusion gold that makes every bite feel like a flavor explosion. Bold, creamy, and dangerously addictive, it's the kind of dish that brings serious island vibes to your kitchen while making everyone fight over seconds.
Print Pin Servings: 4 people
Calories: 445kcal
Cost: $12.75
Equipment
- 1 Large pasta pot For boiling pasta to perfect al dente texture
- 1 Large skillet or wok For building flavors and tossing everything together
- 1 Sharp knife For slicing peppers and protein uniformly
- 1 Wooden Spoon For stirring without scratching the pan
Ingredients
- 12 oz penne pasta or your favorite pasta shape
- 1 lb chicken breast sliced thin for quick cooking
- 2 tablespoons jerk seasoning blend essential for authentic Caribbean flavor
- 1 large red bell pepper sliced,for vibrant color
- 1 large yellow bell pepper sliced,adds sweetness and color
- 1 large green bell pepper sliced,completes the rainbow
- 1 medium yellow onion sliced,for aromatic base
- 3 cloves garlic minced,adds depth and flavor
- 1 cup heavy cream creates the creamy sauce base
- ½ cup coconut milk adds authentic Caribbean richness
- ½ cup Parmesan cheese grated,for umami and creaminess
- 3 tablespoons olive oil for cooking and flavor
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper freshly ground preferred
- 2 whole green onions chopped,for fresh garnish
- 1 whole scotch bonnet pepper minced,optional for serious heat
- fresh thyme leaves optional but adds authentic flavor
- lime juice optional for brightness and acidity
Instructions
- Start boiling salted water for the pasta while you prep everything else. Cook pasta according to package directions until just al dente. Save some pasta water before draining. Don't rinse the pasta or it won't hold the sauce.
- Heat olive oil in your biggest skillet over medium-high heat. Add sliced onions and cook until they start getting soft. Throw in garlic and cook for maybe thirty seconds. Add your protein and jerk seasoning, cook until almost done.
- Toss in all those colorful bell peppers. Cook just until they're tender but still have some bite. Don't overcook or they'll turn mushy and lose their pop. Everything should still look bright and vibrant.
- Pour in coconut milk and heavy cream. Let it simmer and thicken up for a few minutes. Add the cooked pasta and toss everything together. Use pasta water to loosen if it gets too thick. Stir in Parmesan cheese and taste for seasoning.
Notes
The magic of perfect rasta pasta happens when jerk spices bloom in hot oil, creating deep Caribbean flavors that coat every strand. Let the sauce simmer just enough to marry all those bold tastes because patience with spice layering gets you restaurant-quality fusion that actually tastes like authentic island cooking.
Nutrition
Serving: 1portion | Calories: 445kcal | Carbohydrates: 48g | Protein: 28g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 75mg | Sodium: 820mg | Potassium: 580mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1250IU | Vitamin C: 95mg | Calcium: 180mg | Iron: 2.5mg