This rasta pasta recipe gives Italian pasta a Jamaican spin with creamy coconut milk, lots of spicy jerk seasoning and huge flavor. Definitely one of our favorites.
Rasta Pasta with Jerk Chicken
It's pasta time, my friends. Today we're cooking up a pasta you've likely never tried before, something unique, colorful, and HUGE on flavor. It's a bit of a mashup recipe, coming straight out of Jamaica, an inspired spin on an Italian favorite from the perspective of the Caribbean.
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 Origin of Rasta Pasta
Where did Rasta Pasta come from? While many Jamaican chefs claim to have invented this classic dish, one popular story is that it was created by Chef Lorraine Washington at "Paradise Yard Restaurant when she served ackee and tomato sauce on a bed of fettuccini noodles.
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.
Rasta Pasta Ingredients
- Olive Oil. Or use vegetable oil.
- Onion. Green onions are great, too.
- Bell Peppers. Be colorful here. Use a mix of red, green, and yellow bell peppers. Orange bell peppers are great, too.
- Garlic Cloves.
- Jamaican Jerk Seasoning. Try my Homemade Jamaican jerk seasoning recipe. So good! I also use a bit of paprika.
- Coconut Milk. Heavy cream is an acceptable alternative, yet won’t bring that coconut flavor.
- Parmesan Cheese. Freshly grated parmesan cheese, of course!
- Penne Pasta. You can use others.
- Chicken Breast. Or chicken thighs, optional. You can use other proteins to your preference, or skip it for a vegetarian version.
How to Make Rasta Pasta - the Recipe Method
Cook the Jerk Spiced Chicken. Heat the olive oil in a large pan over medium heat. Season the chopped chicken with Jamaican jerk seasonings, paprika, and salt and pepper.
Add the chicken and cook 6-7 minutes, or until cooked through. Remove from the pan and set aside.
Cook the Onions and Peppers. Heat 2 tablespoons olive oil in a large pan and add the onion and peppers. Cook them down about 5 minutes to soften.
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!
Recipe Tips & Notes
- The Peppers. Use colorful bell peppers to make the dish more appealing. Add Scotch Bonnet peppers for a fiery version.
- Tomatoes. Add fresh tomatoes or fire roasted tomatoes for a tasty variation.
- Coconut Milk. Coconut milk is traditionally used as the creamy element to this dish, making it dairy free. If you do not enjoy the flavor of coconut milk, use heavy cream.
- Knorr's Parma Rosa Sauce Mix. A lot of people use 1 packet of Knorr's Parma Rosa sauce mix in their sauces, but I am skipping it and using fresh ingredients that I have on hand. If it is easier for you to use Knorr's Parma Rosa sauce mix, go for it!
- Proteins. Rastafarians do not eat shellfish and avoid most meats, so Rasta Pasta is typically a vegetarian meal. However, other cooks around the world like to add a protein, with shrimp and chicken being the most popular, along with oxtail.
- The Pasta. Most recipes use penne pasta, but long fettucine has been used in earlier versions, and are said to represent dreadlocks. It works with any pasta. Use any pasta you prefer.
This Recipe Is In our Cookbook - FLAVOR MADNESS
Did you know that you can find this recipe in our new cookbook FLAVOR MADNESS? It's waiting for you on PAGE 238.
Try Some of My Other Popular Spicy Pasta Recipes
Try These Other Jamaican Recipes
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.
Rasta Pasta Recipe
Ingredients
FOR THE JERK CHICKEN
- 1 tablespoon olive oil
- 1 pound chicken breast cut into bite-sized pierces
- 2 tablespoons Jamaican jerk seasonings
- 1 teaspoon paprika
- salt and black pepper to taste
FOR THE RASTA PASTA
- 2 tablespoons olive oil or vegetable oil
- 1 small onion chopped
- 1 green bell pepper sliced (I used jalapenos instead to spice it up a bit, or add in a Scotch Bonnet for extra heat)
- 1 red bell pepper sliced
- 1 orange bell pepper sliced
- 1-2 Scotch bonnet peppers chopped
- 3 cloves garlic chopped
- 2 tablespoons Jamaican jerk seasoning
- 1 cup chicken stock
- 1 cup coconut milk heavy cream is an acceptable alternative, yet won’t bring that coconut flavor
- 1 cup of grated fresh Parmesan cheese or more as needed
- 1 pound penne pasta
Instructions
FOR THE JERK CHICKEN
- Heat the olive oil in a large pan over medium heat.
- Season the chopped chicken with Jamaican jerk seasonings, paprika, and salt and pepper.
- Add the chicken and cook 6-7 minutes, or until cooked through. Remove from the pan and set aside.
FOR THE RASTA PASTA
- Heat 2 tablespoons olive oil in a large pan and add the onion and peppers. Cook them down about 5 minutes to soften (or longer to your preference).
- Add the garlic and Jamaican jerk seasoning with salt and pepper to taste. Cook for 1 minute, stirring.
- 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.
- Stir in the Parmesan cheese and remove from heat.
- While the Rasta Pasta is simmering, cook the penne noodles according to the package directions. Drain and toss with the pasta sauce.
Video
Nutrition Information
NOTE: This recipe was updated on 3/13/23 to include new information, photos and video. It was originally published on 10/21/19.
Amber says
I was going to make this with 16 oz of pasta instead of 8.... should I double the rest of the recipe or would that be 2 soupy? And would 2 of each of the peppers be too much?
Michael Hultquist - Chili Pepper Madness says
Amber, I think that would be fine. Let me know how it goes.
Stephanie says
Hello I'm going to make this it looks good but if I use the knorr sauce mix pack what ingredients would I not use that's in the original recipe
Michael Hultquist - Chili Pepper Madness says
Stephanie, you can skip the tomatoes and coconut milk, though you might want to add in a few tomatoes to help round out the amount of sauce. Let me know how it turns out for you. The Knorr's packet usually makes about 1.25 cups of sauce.
Wanda S.: says
Your recipe was a hit! Thanks so much. I look forward to making it for the family this summer Thanks for sharing!
Michael Hultquist - Chili Pepper Madness says
Excellent! Glad to hear it, Wanda! Super happy you enjoyed it.
Shalanda Patterson says
Wow!! I made this yesterday and it was a unanimous winner, winner! I made it with the heavy cream, and the flavors were so delicious. My husband told me to keep this recipe, so I printed it out. I love it!!!
Michael Hultquist - Chili Pepper Madness says
Yes! Thanks, Shalanda. It's so good, isn't it? We really love this recipe. BIG flavor. Glad you enjoyed it!
Jahmela says
Delicious with just the right amount of kick and spice thanks to the jerk seasoning mix(). I didn't even eat it the first night because i was still eating leftovers from Easter but my boys LOVED it. I didn't have red pepper flakes for the seasoning or fresh parmesan (used dehydrated) for the sauce. I marinated the shrimp in the jerk seasoning and olive oil for a bit and sauteed them in a separate pan, and didn't mix the fettuccini noodles in.
Michael Hultquist - Chili Pepper Madness says
Awesome! Thanks, Jahmela! I appreciate it. Glad you enjoyed the pasta.
Shanice Dale says
Made this recipe & used cream instead of coconut milk & cheddar instead of Parmesan. I was more than pleasantly surprised. Tasted absolutely delicious! I’m super happy with this recipe. Thank you so much!!
I definitely want to try it with chicken & blackened salmon next time! ;p
Michael Hultquist - Chili Pepper Madness says
Great, Shanice! Glad you enjoyed it! We love this recipe.
Bernard says
Love this right here. This is my chosen go to meal during the lock in. They go great with a side of Goya plantains to reduce some of the heat. Thank you, thank you, and thank you. Delicious and very economical during these times.
Michael Hultquist - Chili Pepper Madness says
Thank you, Bernard! I appreciate it and am super happy you enjoy the recipe. Save some of those plantains for me!
Tim says
I first had this dish at a wonderful restaurant in Clearwater, FL. I was thrilled to find it and can’t wait to make it. I think it would also be fantastic this a nice piece of grilled fish with the jerk seasoning on top.
Michael Hultquist - Chili Pepper Madness says
Great, Tim! Yeah, it's very good. I love this one. Certainly tasty with grilled fish. Enjoy!!
Otha says
I actually smoked jerk chicken and shrimp and threw both in pot - it was superb!
Michael Hultquist - Chili Pepper Madness says
I think that would taste wonderful, Otha. Love it.
Kelly says
To say that Rastafarianism was/is a social movement is not entirely correct. It is a religion. Therefore, to make a dish like "rasta pasta with shrimp" would be equivalent to making halal pasta with pork or kosher pasta with rabbit. Some persons might find that offensive.
Michael Hultquist - Chili Pepper Madness says
While Ital focuses on natural foods and avoids additives, salt, pork and shellfish, it's really up to each particular Rastafarian to determine their own version of Ital, the style of food eaten by Rastafarians. You'll find some Rasta cooks using those ingredients.
Natali P King says
True, but if you are not a Rastafarian I can. And I'm gonna.
Chelea says
The family loved this! You're right about all the wonderful colors. We really loved it with the coconut milk but will try it with heavy cream the next time to see if it makes a difference.
Thanks a lot!!
Michael Hultquist - Chili Pepper Madness says
Thanks, Chelea! I love to hear this!
Damien C. says
Had to make this right away. Another winner. All of those seasonings and flavors really sing together. Next time I will try it with chicken.
Michael Hultquist - Chili Pepper Madness says
Thanks, Damien! I appreciate it!
Dee says
You do realise that Rastafarian’s don’t eat shrimp?
Michael Hultquist - Chili Pepper Madness says
Dee, yes, I mention in the post that is traditional a vegetarian dish, though it is great with shrimp or chicken.