If you’ve heard of rasta pasta you are in for a treat — a dish full of fascinating flavors that will erupt in your mouth.
I’m from the beautiful island of Jamaica where our cooking techniques, spices, flavors, and varied dishes are influenced by the cultures of the natives: the Spanish, Africans, Indians, and Southeast Asians who settled on the island. The island is known for its popular dishes, which include ackee and saltfish (the national dish), curry goat, oxtail, rice and peas, and the well-known jerk chicken.
Contrary to what most might think, the Rasta Pasta was not derived from its namesake — the Rastafari culture. This dish that delivers a gush of flavors with a spicy kick really an Italian dish with a Jamaican influence. It is one of the favorites in Brooklyn, New York at restaurants such as Foot Prints, Fish Eye, and Mango Seed. Hope you enjoy this delicious Rasta Pasta recipe — at least my version of it.
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RASTA PASTA RECIPE
- 2 cups Penne Pasta
- 2 cups Mozzarella (or cheddar) cheese grated
- 1 1/2 -2 cups coconut milk
- 1 packet of Knorr’s Parma Rosa sauce mix
- 2 bell peppers (1 green and 1 red) seeded and sliced
- 1 tsp hot Jamaican jerk seasoning
- 1 garlic clove minced
- 1/2 chopped onion
- 1 tbsp olive oil (or 2 tbsp butter)
- A bit of ground pepper and salt
Boil penne pasta until cooked but still firm then drain. Next, sautee minced garlic with chopped onions and bell peppers in olive oil or butter in a saucepan over medium heat. Add jerk seasoning, then coconut milk (paying close attention to prevent it from burning), adding a bit of salt and ground pepper to taste. Add parma rosa and slowly stir in cheese until completely melted. Then add the penne pasta and thoroughly mix, combining until it has thickened.
Serve by itself, with grilled chicken strips, grilled shrimp, or your choice of meat.
Bon appetit!
