Rasta Pasta Late Night Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the penne and cook according to package directions until al dente (about 9–11 minutes). Reserve 1 cup of the pasta cooking water, then drain and set pasta aside.

Sauté aromatics

In a large deep skillet or Dutch oven over medium heat, add olive oil and butter. When butter melts, add minced garlic and half of the sliced scallions. Sauté 30–45 seconds until fragrant, stirring so garlic doesn't brown.

Build sauce

Stir in curry powder and ground allspice and cook 20–30 seconds to bloom the spices. Add tomato paste and cook 1–2 minutes, stirring, until it darkens slightly. Pour in diced tomatoes with their juices and 1 cup broth, scraping any browned bits from the pan. Bring to a gentle simmer and cook 4–6 minutes to reduce slightly.

Finish creamy sauce

Lower heat to medium-low and stir in heavy cream and grated parmesan. Simmer gently 2–3 minutes until slightly thickened. If sauce is too thick, add up to 1/2 cup reserved pasta water to reach desired consistency. Season with salt and black pepper.

Cook peppers and heat

While sauce simmers, heat a separate large skillet over medium-high heat. Add 1 teaspoon olive oil (not listed separately) and add sliced red and yellow bell peppers. Sauté 4–5 minutes until slightly softened but still bright. Add minced scotch bonnet (or habanero) and cook 30 seconds. Transfer peppers to the sauce skillet.

Cook shrimp (or chicken)

In the same skillet used for peppers, add a touch more oil if needed, then add shrimp tossed with 1 tsp jerk seasoning and a pinch of salt. Cook shrimp 1–2 minutes per side until pink and opaque (or if using diced jerk chicken, cook until cooked through and browned, about 4–6 minutes). Remove from heat and add to the sauce with peppers. If using frozen peas, stir them into the sauce now to warm through.

Combine and season

Add the drained pasta to the skillet with the sauce, shrimp, and peppers. Toss gently to coat; add reserved pasta water a tablespoon at a time if the sauce needs loosening. Stir in remaining scallions, fresh thyme leaves, remaining jerk seasoning, lime juice, and chopped cilantro or parsley. Taste and adjust salt and pepper as needed.

Serve: Divide into 4 portions (or fewer for heartier late-night servings). Garnish with extra grated parmesan and an extra sprinkling of chopped scallion or cilantro. Serve immediately while hot.