Rasta Pasta Recipe
Our signature creamy, rich, spicy and cheesy penne dish, made with authentic Jamaican flavor, and fused with sauteed bell peppers. Optional: Add chicken ($6) and/or shrimp ($8) and/or suya ($9). Spice level: Ask for spicy or mild.
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Ingredients
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Pasta
Rasta Sauce (cream + seasonings)
Optional Proteins (choose any)
Finishing
Method
Pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 1 lb penne and cook according to package instructions until al dente (usually 10–12 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside.
Optional Proteins (if using)
Prepare proteins
Pat proteins dry and season lightly with 1 tsp jerk seasoning and a pinch of salt and pepper. For chicken or suya-style beef: heat 1–2 tbs vegetable oil in a large skillet over medium-high heat. Sear chicken or beef strips 3–5 minutes per side until cooked through and browned. Remove and keep warm. For shrimp: cook 1–2 minutes per side until just opaque. Remove and keep warm. If using suya skewers, remove from skewers and slice into bite-sized pieces after cooking.
Rasta Sauce (cream + seasonings)
In the same large skillet (wipe out excess oil, leaving about 1 tbs fat or add 1 tbs butter), melt 3 tbs unsalted butter over medium heat. Add 1 cup finely chopped yellow onion and sauté 4–5 minutes until translucent.
Add 2 cups julienned bell peppers and cook 3–4 minutes until slightly softened but still bright.
Stir in 1 tsp Djon or Creole mustard and 1 tbs jerk seasoning, cooking 30 seconds to bloom the spices. Add 1 tbs chopped fresh thyme (or 1 tsp dried) and 3 tbs thinly sliced scallion whites, reserve green parts for garnish.
Sprinkle 2 tbs all-purpose flour over the vegetables and stir 1 minute to form a roux and remove raw flour taste.
Slowly whisk in 1 cup whole milk, 1/2 cup heavy cream, and 1/2 cup chicken or vegetable stock until smooth. Bring to a gentle simmer; sauce will thicken slightly in 2–3 minutes.
Lower heat to medium-low. Stir in 1 cup grated Parmesan and 1 cup shredded sharp cheddar a handful at a time until fully melted and the sauce is smooth. If sauce becomes too thick, add up to 1/2 cup reserved pasta water to reach desired consistency.
Season the sauce with 1 tbs jerk seasoning (adjust to taste), 1 tbs lime juice, 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust salt, pepper, or heat (add more minced scotch bonnet or red pepper flakes for extra spice).
Add drained penne to the skillet and toss to coat evenly in the sauce. If using proteins, fold them in now. If sauce needs loosening, add reserved pasta water 1–2 tbs at a time until creamy and coating the pasta well.
Finishing & Serve
Remove from heat. Stir in remaining sliced scallion greens and 2 tbs chopped parsley or cilantro. Garnish with red pepper flakes if desired and an extra squeeze of lime.