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Rasta Pasta Recipe

Name: The Prime Caribbean Restaurants Rasta Pasta Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 12 oz penne pasta; 2 tbs extra-virgin olive oil; 1 tbs unsalted butter; 3 cloves garlic cloves, minced; 1 medium yellow onion, thinly sliced; 3 medium bell peppers (red, yellow, green), thin strips; 0.5 piece scotch bonnet or habanero pepper, seeded and minced; 2 tbs tomato paste; 14.5 oz diced tomatoes (canned); 1 cup light coconut milk; 0.5 cup vegetable or chicken broth; 1 tsp fresh thyme (or 1 tsp dried thyme); 0.5 tsp allspice (ground); 1 tsp smoked paprika; 1 tbs brown sugar; 1 tsp salt; 0.5 tsp black pepper; 1 lb boneless skinless chicken thighs, cut into 1" pieces; 2 tbs soy sauce; 1 tbs lime juice; 1 tsp brown sugar (for marinade); 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp allspice (marinade); 0.5 tsp salt (marinade); 0.25 tsp pepper (marinade); 1 tbs olive oil (for cooking chicken); 0.5 cup parmesan cheese, grated; 2 tbs fresh cilantro or parsley, chopped; 4 pieces lime wedges

Inspired by The Prime Caribbean Restaurant

Time45m

Serves4

Make Rasta Pasta Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pasta & Sauce Base

12 oz Penne pasta

2 tbs extra-virgin olive oil

1 tbs Unsalted butter

3 cloves Garlic cloves, minced

1 medium yellow onion, thinly sliced

3 medium bell peppers (red, yellow, green), thin strips

1/2 piece scotch bonnet or habanero pepper, seeded and minced

2 tbs tomato paste

14 1/2 oz diced tomatoes (canned)

1 cup light coconut milk

1/2 cup vegetable or chicken broth

1 tsp fresh thyme (or 1 tsp dried thyme)

1/2 tsp allspice (ground)

1 tsp Smoked paprika

1 tbs Brown sugar

1 tsp Celtic sea salt

1/2 tsp black pepper

Protein (Jerk-style Chicken)

1 lb boneless skinless chicken thighs, cut into 1" pieces

2 tbs Aged soy sauce

1 tbs ReaLime juice

1 tsp brown sugar (for marinade)

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1/4 tsp allspice (marinade)

1/2 tsp salt (marinade)

1/4 tsp pepper (marinade)

1 tbs olive oil (for cooking chicken)

Finishing & Garnish

1/2 cup Parmesan cheese, grated

2 tbs fresh cilantro or parsley, chopped

4 pieces Lime wedges

0 to taste optional: extra crushed red pepper

Method

Pasta & Sauce Base

Cook the pasta

Bring a large pot of salted water to a rolling boil. Add the penne and cook until al dente according to package instructions (about 10-11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Start the aromatics

While pasta cooks, heat 2 tbs olive oil and 1 tbs butter in a large sauté pan or Dutch oven over medium heat until butter melts. Add minced garlic and sliced onion and cook, stirring, until fragrant and the onion is translucent, about 3-4 minutes.

Add peppers and heat

Add the sliced bell peppers and the minced scotch bonnet (or habanero). Sauté 4-5 minutes until peppers soften but still have some bite. Reduce heat if peppers begin to brown too quickly.

Build the sauce

Stir in 2 tbs tomato paste and cook 1 minute to deepen flavor. Add the canned diced tomatoes, 1/2 cup broth, 1 cup coconut milk, thyme, 1/2 tsp allspice, smoked paprika, 1 tbs brown sugar, 1 tsp salt, and 1/2 tsp black pepper. Bring sauce to a gentle simmer and cook 6-8 minutes to thicken slightly, stirring occasionally.

Finish sauce with pasta

Add the drained pasta to the simmering sauce. Toss to coat, adding reserved pasta water 1/4 cup at a time as needed to loosen the sauce and achieve a creamy consistency. Stir in 1/2 cup grated parmesan until melted and incorporated. Keep warm on low while finishing chicken.

Protein (Jerk-style Chicken)

Marinate the chicken

In a bowl combine 2 tbs soy sauce, 1 tbs lime juice, 1 tsp brown sugar, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp allspice, 1/2 tsp salt, and 1/4 tsp black pepper. Add the cut chicken pieces and toss to coat. Let marinate at room temperature for 15-20 minutes (or refrigerate up to 2 hours).

Sear the chicken

Heat 1 tbs olive oil in a skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer, working in batches if needed to avoid crowding. Sear without moving for 2-3 minutes to develop color, then flip and cook until cooked through and caramelized, 3-4 more minutes (internal temperature 165°F / 74°C). Remove chicken to a plate and tent with foil.

Combine with pasta

Add the cooked chicken to the sauce-coated pasta and gently toss to combine, allowing flavors to marry for 1-2 minutes over low heat. Taste and adjust seasoning with salt, pepper, or a splash of reserved pasta water if sauce is too thick.

Finishing & Garnish

Plate the Rasta Pasta into serving bowls. Sprinkle with chopped cilantro or parsley and the remaining grated parmesan. Serve with lime wedges on the side and optional crushed red pepper for extra heat. Enjoy immediately.