Looking for a simple dinner recipe with bold flavors? Try this rasta pasta recipe! Ready in as little as 15 minutes, this recipe includes tender pasta, fresh bell peppers, and a spicy, smoky, creamy jerk pasta sauce. Super versatile, this recipe can be made with chicken, shrimp, or kept vegetarian.
What Is Rasta Pasta?
Creamy, Jamaican-inspired pasta with a trio of bell peppers (green, red, and yellow) and jerk seasoning. It is creamy yet spicy, providing a great contrast to traditional Latin and Italian creamy sauce pasta dishes. One of the best rasta pasta recipes: creamy and spicy jerk sauce blended with frothy, vibrant bell peppers.
Equipment You’ll Need
- Large pot (for pasta)
- Large skillet or sauté pan
- Cutting board + knife
- Tongs or a large spoon
- Measuring cups/spoons
If you enjoy this recipe, you will also enjoy trying out this Greek Ground Turkey Rice Bowls recipe.
Key Ingredients (and Smart Swaps)
- Pasta: For rasta pasta, penne, rotini, or fettuccine will do; short pasta will carry sauce the best
- Bell peppers: To have the best look and sweetness, be sure to use a mix
- Jerk seasoning: You can use premade jerk seasoning if you prefer but salt levels can vary; taste as you go
- Heavy cream: makes the sauce the silkiest
- you can use half and half for a thinner sauce or for a dairy free option you can use coconut milk
- Parmesan: They add a salty touch that can’t be found in the original recipe but are definitely great
- Chicken or shrimp (optional): for a heartier option
- Lime juice: adds some brightness to your sauce and eliminates the heavy feeling way at the end
These are all great foundational building blocks for a great(very great) rasta pasta recipe that is guaranteed to taste great and won’t look bland or watery.
Ingredients
Pasta + Sauce
- 12 oz (340 g) pasta (penne or rotini)
- 1 tbsp (15 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 onion, thinly sliced
- 3 cloves of garlic, minced
- 3 bell peppers (red, yellow, and green), sliced
- 2-3 tbsp jerk seasoning (add more as you like)
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) chicken broth (or vegetable broth)
- 3/4 cup (75 g) grated Parmesan
- 1-2 tsp lime juice
- Optional, pinches of cayenne or red pepper flakes
- Salt and black pepper, to taste
Optional Protein
- 1 lb (450 g) boneless chicken breast or thighs, sliced
- or 1 lb (450 g) shrimp, peeled and deveined
Instructions
Step 1: Cook the Pasta
Boil the pasta in salt water until al dente. Save 1/2 cup of the pasta water before draining.
Step 2 (optional): Cook the Protein
Then, add 1 tbsp oil to a large skillet on medium-high heat. Then, add in the chicken (or shrimp) and a small pinch of jerk seasoning. Once cooked, move to the side.
Don’t worry about the crispy remnants on the bottom; they will add flavor to the sauce.
Step 3: Sauté onion, garlic, and peppers
Laying the foundation for the creamy jerk sauce, add 2–3 minutes of the onion, minced garlic for 30 seconds, and sliced bell peppers (4–6 minutes) that have been sautéed in butter.
Step 4: Build the creamy jerk sauce
Add jerk seasoning to the pan for 30 seconds to bloom. Pour in the broth and, if available, heavy cream. Simmer sauce for 2–3 minutes.
Step 5: Toss everything together
Add the pasta, cooked chicken, and shrimp (if using) to the pan and toss. Turn off heat. Add lime juice. Season with salt and add spice to your preference.
Rasta pasta with flavors from cream, jerk spice, and pepper that doesn’t weigh heavy on the stomach is finished.
Easy Variations
1) Vegetarian rasta pasta
Leave out meat and, instead, add garlic, sliced mushrooms, drained black beans, or extra peppers and zucchini. Use veggie broth to make a completely meat-free dish.
2) Dairy-free version
Use full-fat coconut milk instead of heavy cream, and forgo Parmesan. Add lime to the cream sauce for brightness.
3) Extra spicy
A pinch of cayenne and, for safety, begin with a small amount of Scotch bonnet/habanero will do the trick.
4) Cheesy baked version
Mix in 1/2 cup shredded mozzarella and bake for 10 minutes at 400°F (205°C). It has a finish similar to a casserole.
Make-Ahead and Storage
This rasta pasta recipe stores well. The sauce will thicken a little when it cools.
- Fridge: 3–4 days in an airtight container
- Reheat: Stir in a splash of broth, milk, or water in a pan or in the microwave. Then, heat it up in short bursts.
- Tip: Squeeze a little more lime on top right before serving it to help wake it up.
Troubleshooting
My sauce is too spicy
Add a little more cream and salt. Also, add more pasta or more peppers to help dilute the heat.
My sauce is too thick
Add a tablespoon of pasta water or broth. Stir and let it simmer for 30 seconds.
It tastes bland
Jerk blends differ. So, add more jerk seasoning, salt, and finish with lime juice.
The peppers are too soft
Cook the peppers for a shorter time and leave the heat up to ensure they sauté and don’t steam.
Frequently Asked Questions
What jerk seasoning should I use?
Many great jerk seasonings are available at the store. Where salt and heat levels are concerned, start with 2 tablespoons, and adjust to taste as you go.
Can I make it with shrimp?
Yes. You can add cooked shrimp right before serving to make sure it is tender.
What pasta shape is best?
Use short pasta like penne or rotini. You can use fettuccine pasta if you want a bite that is twirlable and a bit creamier.
Conclusion
This rasta pasta recipe is a perfect weeknight dinner. It has colors from the peppers, a creamy sauce, and jerk seasoning that adds Caribbean-inspired flavor. It is a recipe that is easy to adjust, with the only thing you have to keep being the peppers and the sauce, that will make it creamy, every time.
