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.
DAN says
Back in the 90’s, there was a restaurant where I lived in Asheville, NC named The Latin Quarter. They served an amazing, fiery, Rhasta Pasta. I went there exclusively for it & went there often. Well, they eventually relocated the restaurant to another city & I forgot about Rhasta Pasta. I always thought it was a house specialty dish b/c I never saw it on another menu. So, I was surprised when I received your newsletter w/ the RP recipe.
I just made it w/jerk chicken I grilled. Wow! Those great memories of Asheville came flooding back!
The only differences were I used a pre-bought jerk seasoning I had on hand, added some sliced jalapeños, & sliced the onions instead of chopping them. I only wish I had a bit more coconut milk, but that was because my other ingredients out-sized your recipe, but I only had one can of coconut milk.
My stomach is full, my mouth is on fire, & I’m a happy man! Thanks for the memories!
Michael Hultquist - Chili Pepper Madness says
This is awesome to hear, Dan. I love it. We LOVE Asheville, actually, and visit there frequently.
Jérémie says
Rasta pasta is an awesome dish! Great video Mike! I always love the moment you add the garlic in your videos ..because you can't hide that you are a total garlic addict! So am I! Cheers my friend!
Michael Hultquist - Chili Pepper Madness says
Thanks, Jérémie. I know, I LOVE GARLIC so much! SO good.
Ebony says
What jerk seasoning do you recommend using for this recipe?
Michael Hultquist - Chili Pepper Madness says
Ebony, you can use your favorite store bought blend, but I make my own Jamaican Jerk Seasoning. Here is the link: https://chilipeppermadnesscom.bigscoots-staging.com/chili-pepper-recipes/spice-blends/homemade-jamaican-jerk-seasoning/
Tony Toshiba says
Mike,
Wonderful, it is a keeper.
I used a Carolina Reaper, it is what I had. Being Memorial Day, I made my version of Jamaica Jerk Sauce, also had Reaper in it.
I reduced the recipe down to serve 2, our daughter didn't want to try, poor young lady, she missed out.
I believe this is the first recipe I have made from your site. I have a shortcut on front page, and will be visiting your site regularly.
Michael Hultquist - Chili Pepper Madness says
Nice! Thanks, Tony. Reapers!! You are a true chilihead, that's for sure. I appreciate the comments!
Carolyn says
Mike you have the most amazing recipes. I cook a lot! I used to work in a test kitchen in NY and I can’t get enough of your flavorful recipes. Keep up the good work.
Michael Hultquist - Chili Pepper Madness says
Wow, very cool! Thanks, Carolyn! I appreciate it.
Angie B. says
We made Rasta Pasta with Shrimp for an early Valentine’s Dinner (a dish I’ve been wanting to try for ages!); it was absolutely delicious! I made the suggested jerk seasoning as well and used extra for steak and lobster seasoning, it was awesome, authentic, and made the dish! We are definitely trying again with chicken, friends are already asking for recipe and I was happy to share. Thank you!
Michael Hultquist - Chili Pepper Madness says
Wonderful! Glad you enjoyed it, Angie!
Teresa says
I was wondering how you would cook the oxtail for this pasta dish?
Michael Hultquist - Chili Pepper Madness says
Teresa, oxtails need to cook low and slow in broth and seasonings. Depending on the size, it could take 3-4 hours for it to become properly tender. Or try a pressure cooker! So good.
Thomas says
Awesome recipe! Made it with chicken- came out great.
Michael Hultquist - Chili Pepper Madness says
Nice! Thanks, Thomas!
Jennifer says
I need to make this for 50 ppl. Can you help me out
Michael Hultquist - Chili Pepper Madness says
Oh boy, I'm not used to making this for 50 people! Any chefs out there with good advice?
RichardW says
I had a catering company many years ago and we often took a recipe for 4 and revised it for 50 or more. There are 5 things I would advise. 1) Test The Recipe. make the recipe as written for 4 to see if you like the ratio of ingredients. If you do, then you can multiply for 50. 2) Quantity Adjustment. Remember that this recipe for 4 is probably for 4 as an entire meal. With each dish that you add to your menu you need to scale back the quantity of each dish. So if this is one of say 3 or 4 main course items that you are making, or if there are hors d'oeuvres, I'd advise to only multiply this recipe by 25. Will the dish be served? In which case you control how much goes on each plate. Will people be helping themselves? Then you can't control how much each person might take. Trust me, they will take more than they can eat and much of your food will end up in the trash. So you have to up the quantity. (I suggest using plates no larger than 10.5", not huge buffet plates. This helps control the amount each person takes. They can always go back for more!) Salt. When you multiply a recipe, don't multiply the salt the same as the other ingredients. It will become too salty. Try to use a Jerk Spice mix that does not have salt in it so YOU can control the salt. And if making the sauce the day before, remember that the spices will mellow and you might need to add more the day of the event. Always taste and adjust the salt just before serving. 4) Protein. Will you be adding protein (such as shrimp or chicken) to the dish? Or will protein be an additional dish? Adjust your quantity of sauce, vegetables, and pasta accordingly. If it's a main corse with protein, you will need more of it than if it is a side dish to protein dish. 5) Men or Women, in their 20's or 60's ? Men eat more than women and 20-40 year old men eat the most!
Cheryl Hill says
What interesting insights about expanding recipes. Thank you for the insights, RichardW.
I found this recipe really good in an earlier posting. Yum!
Monica says
I made this Pasta about two weeks ago my family loved it so much. It was gone in one day. I made a really big pan of it. I’m acting making it again today. Thanks so much for allowing your recipe to be on Yummly. It’s the BEST PASTA EVER!!!!! I highly recommend this DISH 2 anyone who LOVES PASTA!!!!
Michael Hultquist - Chili Pepper Madness says
Thanks, Monica!
Nique says
I forgot to ask one more question (sorry) I’m not a big fan of jerk seasoning do you think I can substitute with Cajun seasoning?? I don’t want it too spicy... thanks again for your time
Michael Hultquist - Chili Pepper Madness says
Nique, you can use Cajun seasoning here instead if you'd like. It will taste quite a bit different from the original, but as you don't like jerky seasoning, that's probably a good thing. Enjoy.
Nique says
Hello I’m interested in making this recipe this weekend but I have just a few concerns... I was thinking of making it ahead of time on Friday for Saturday do you think that’s a good idea?? Also if making it on Friday is okay, when reheating do you recommend making a little extra sauce on the sauce to loosen it up??
Michael Hultquist - Chili Pepper Madness says
Nique, yes, you can make this ahead of time and keep it sealed in the refrigerator. To heat it up, just a little bit of water would be enough to loosen it up, but a bit of saved sauce would work, too. It's a creamier pasta, so would be better made fresh that day, but certainly can be done as you suggest. Let me know how it turns out for you.
Michael J says
Came out wonderful with nice heat, added two drops of Trinidad Scorpion pepper you’re the mix, kicked up the heat nicely.
Would add heavy cream next time around, this recipe definitely adds a twist and was fun to make.
Michael Hultquist - Chili Pepper Madness says
Thanks, Michael. Yep, it can be made either with coconut milk or cream, to your preference. Glad you enjoyed it.