Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. It’s called “Rasta Pasta”, and you’re going to love it!
What is Rasta Pasta?
Rasta Pasta is a colorful pasta dish made with a variety of bell peppers, creamy sauce and Caribbean seasonings, inspired by an original Italian recipe, but made with more traditional Jamaican ingredients. Because of its unique and enticing flavor, it has gained popularity worldwide, and you can find it on menus all over the world. The name “Rasta” refers to “Rastafarianism”, the powerful social movement developed in Jamaica in the 1930s. It is usually served as a vegetarian dish, as Rastafarians do not eat shellfish or meat, but many non-Rastafarian cooks add a protein to round out the meal. Jerk chicken or shrimp are the most popular, each bringing its own character to the finished dish, though oxtail is a popular addition as well. The guests quickly drew comparisons of the textures and colors of the dish to Jamaican culture, noting the colorful bell peppers represented the colors of Rastafarianism and dubbed it “Rasta Pasta”. It has been added to menus ever since and has only grown in popularity. You can find it increasingly in restaurants, but it’s so much more fun to make at home. It’s essentially a spicy chicken pasta that I think you will love. Let’s discuss how to make rasta pasta, shall we? This is my version. Add the chicken and cook 6-7 minutes, or until cooked through. Remove from the pan and set aside. Add the minced garlic and 1 tablespoon Jamaican jerk seasoning. Cook for 1 minute, stirring. Add the Liquids. Add the chicken stock, coconut milk, and reserved chicken. Simmer for 5 minutes to thicken up. If it get too thick, swirl in a few tablespoons of water or chicken stock, or use a bit of reserved pasta water. Stir in the Parmesan cheese and remove from heat for delicious creamy pasta. While the Rasta Pasta sauce is simmering, cook the penne noodles in a large pot according to the package instructions to al dente. Drain and toss with the sauce. It is so rich and creamy at this point. Already delicious and full of flavor. Boom! Done! Looks wonderful, doesn’t it? So colorful. I could eat Jamaican rasta pasta every day!
Authentic Recipes from Jamaica, by John DeMers (affiliate link, my friends!) Original Flava, by Craig and Shaun McAnuff (affiliate link, my friends!)
NOTE: This recipe was updated on 3/13/23 to include new information, photos and video. It was originally published on 10/21/19.