Rasta Pasta Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add 12 oz penne and cook until al dente according to package (usually 10–12 minutes). Reserve 1 cup pasta cooking water, then drain and toss with 1 tbsp olive oil to prevent sticking. Set aside.

Season and smoke (or roast) chicken

Pat 4 chicken thighs dry. Rub with 1 tbsp olive oil, 3 tbsp jerk seasoning, and 1 tsp black pepper. For authentic flavor, preheat smoker to 275°F (135°C) and smoke thighs indirect for 1.5–2 hours until internal temperature reaches 165°F (74°C). If no smoker, roast in preheated oven at 400°F (200°C) for 30–40 minutes until 165°F. Rest 10 minutes, then remove skin and bones if desired and shred or slice into bite-size pieces.

While chicken smokes/roasts, thinly slice 0.5 cup red and 0.5 cup yellow bell peppers. Slice 4 scallions, keeping whites separate from greens. In a large skillet over medium-high heat add 1 tbsp olive oil and sauté bell pepper slices and scallion whites for 3–4 minutes until slightly softened but still bright. Remove from heat and set aside.

Make roux and sauce

In a medium saucepan over medium heat melt 3 tbsp butter. Add 3 minced garlic cloves and sauté 30 seconds until fragrant. Sprinkle 2 tsp flour and cook 1 minute while stirring. Gradually whisk in 1 cup whole milk and 1 cup heavy cream, bring to a gentle simmer and cook 3–4 minutes until slightly thickened. Stir in 1 cup grated Parmesan until melted and smooth. Whisk in 1 tbsp jerk paste (or 1 tsp extra jerk seasoning), 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. If sauce is too thick, thin with reserved pasta water, 1–2 tbsp at a time, until it lightly coats the back of a spoon.

Combine pasta and sauce: Add drained penne to the sauce and toss to coat over low heat for 1–2 minutes so pasta absorbs sauce. If needed, add reserved pasta water to loosen sauce.

Fold in vegetables and chicken: Add the sautéed bell peppers and sliced/shredded jerk chicken to the sauced pasta. Toss gently to distribute evenly and warm through 1–2 minutes.

Make Rasta sauce: In a small bowl combine 1/4 cup mayonnaise, 1/2 tsp minced scotch bonnet (use less for milder heat), 1 tsp ketchup, 1 tsp lime juice, 1 tsp green seasoning or finely chopped scallion stems, and 1/4 tsp salt. Whisk until smooth and chill briefly if time allows.

Drizzle and garnish: Plate the jerk Alfredo penne, drizzle Rasta sauce over the top in a thin stream or dots, and sprinkle with chopped parsley/cilantro and sliced scallion greens.

If adding grilled shrimp: Toss 8 peeled/deveined large shrimp with 1 tsp olive oil, 1/4 tsp salt, 1/4 tsp black pepper and 1/2 tsp paprika. Preheat a grill pan or outdoor grill to medium-high and cook shrimp 2 minutes per side until opaque and just cooked through. Arrange shrimp on plated pasta (or toss in with pasta for 30 seconds to glaze).