Recipe Background
Creamy Rasta Pasta is a Jamaican-inspired pasta dish that truly captures the beauty of that island's culture. The sauce coating each bite of tender pasta is creamy, cheesy, and very, very spicy; this is a dish spice lovers are going to enjoy wholeheartedly! With notes of zesty jerk seasoning, Creamy Rasta Pasta is a delicious way to get your taste buds fired up! Literally!
Creamy Rasta Pasta is a Jamaican-inspired pasta dish that truly captures the beauty of that island's culture. The sauce coating each bite of tender pasta is creamy, cheesy, and very, very spicy; this is a dish spice lovers are going to enjoy wholeheartedly! With notes of zesty jerk seasoning, Creamy Rasta Pasta is a delicious way to get your taste buds fired up! Literally!
Ingredients
- 1 (16-ounce) package penne
- 1 tablespoon extra-virgin olive oil divided
- 4 cloves garlic minced
- 2 medium bell peppers color of your choice, chopped
- 1 Scotch bonnet or habanero pepper optional, seeded and chopped
- 1 teaspoon sea salt
- 2 tablespoons jerk seasoning homemade or store-bought
- 1 teaspoon smoked paprika
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1 1/4 cups vegetable stock or broth
- 2 tablespoons white wine optional
- 2 fresh thyme sprigs
- 1 cup parmesan cheese freshly grated
- scallions optional, to taste, chopped, for garnish
Directions
- In a large pot of salted, boiling water, add the penne and cook it to al dente, according to the package directions.
- Drain the penne and set it aside.
- In a 12-inch skillet over medium heat, add the olive oil.
- Add the garlic to the hot oil and cook, while stirring, until fragrant, about 1-2 minutes.
- Add the bell peppers and the Scotch bonnet peppers to the hot oil and cook, while stirring, until the peppers are tender, about 3-4 minutes.
- Add the sea salt, the jerk seasoning, the paprika, and the flour to the pepper mixture and stir to combine.
- Cook until the spices are fragrant and the raw flour smell disappears, about 1-2 minutes.
- Add the heavy cream, the vegetable stock, and the white wine to the pepper mixture and stir to combine.
- Cook the pepper mixture, while whisking, until it thickens slightly and becomes a smooth sauce.
- Add the thyme sprigs to the sauce.
- Reduce the heat to low and let the sauce simmer until it thickens and the peppers become tender, about 3-4 minutes.
- Add the parmesan cheese to the sauce and stir until melted.
- Add the cooked penne to the sauce mixture and stir to coat.
- Remove and discard the thyme sprigs.
- Serve immediately garnished with the scallions.
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