Description
A vibrant fusion of Caribbean and Italian cuisines, this Jamaican Rasta Pasta features creamy sauce and bold jerk flavors combined with colorful bell peppers.
Ingredients
- 1 box penne pasta
- 1/2 each of diced red, yellow, and green bell peppers
- 1 tsp minced garlic
- 4 cups water
- 1 tbsp salt
- 1 tbsp olive oil
- 2 tbsp butter
- 1 tbsp all-purpose flour
- 2 1/2 cups heavy whipping cream
- 1 cup Mexican-style four cheese
- 1/2 cup mozzarella cheese
- 2 tbsp wet jerk seasoning (such as Walkerwood)
- 1 tsp jerk seasoning (dry seasoning)
- 1 tsp seasoning salt
- Salt and pepper to taste
Instructions
- Bring four cups of water to a boil in a large pot. Add one tablespoon of salt and one tablespoon of olive oil.
- Once boiling, add the penne pasta and cook according to package instructions. Drain and set aside.
- In a medium pan, heat olive oil and sauté minced garlic and diced bell peppers until desired texture is achieved.
- In the large pot, add butter and flour to make a roux. Whisk in heavy cream and cook on low to medium heat until thickened, about five minutes.
- Add sautéed garlic and bell peppers, cheeses, wet and dry jerk seasonings, seasoning salt, and salt and pepper to the sauce. Mix well.
- Combine the cooked pasta with the sauce and blend thoroughly before serving.
Notes
Adjust the amount of jerk seasoning according to your spice preference. For a richer flavor, let the pasta sit for a few minutes before serving.
