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.
Pamela says
Just made this Rasta Pasta for my husband and it was runny also, but the flavor was incredible. A keeper for sure. I just made a chunky soup with the remaining sauce that we will enjoy tonight. The flavor and spiciness is fabulous and will be a regular for us.
Mike Hultquist says
Glad you both enjoyed it, Pamela! We love this recipe, too!
Jeanette says
came out soupy. I used heavy cream and followed the directions. tasted good though
Mike Hultquist says
So strange! I've never had a soupy Rasta Pasta ever. Maybe it was the pasta. Hmmm. Glad you enjoyed the flavor.
Josh says
Ours also came out soupy.
However we think that there might be a mistake in the recipe.
In part 3 of the Rasta Pasta section, the instructions say: "add chicken stock, coconut milk, and reserved chicken"
In the associated video, only coconut milk was added.
The flavor was fantastic though! Definitely a make again.
Mike Hultquist says
Ah, yes, in the video I added tomatoes (a variation of the recipe), instead of stock. Just a bit of simmering will reduce more, but the parm thickens it up a bit. Sorry yours came out thinner than desired. Thanks for sharing! I think only 1/2 cup of stock will make it not so thin for you.
Vanie says
This sounds so delicious I'm making it this weekend, with the fire roasted tomatoes, I can't wait 🙂
Questions, an I use smoked paprika and does it freeze well?
Mike Hultquist says
Great! Enjoy, Vanie. Yes, smoked paprika would be great here. Yes, you can freeze it. Pasta tends to get pretty soft after freezing, though, so keep that in mind.
Mike Callahan says
Hej Mike,
Just made Rasta Pasta, it was delicious.
I often use your recipies my wife says I am a great cook
So I always tell her not Me honey Mike Hulquist and his fantastic ideas.
Can't thank you enough.
My very best wishes
Mike.C
Mike Hultquist says
Hey, THANKS, Mike! Seriously, always glad to be helpful. Glad you both enjoyed it!
jimAND ROSE nashwinter says
will try this;love jerk chicken;jim
Mike Hultquist says
Awesome, enjoy!
Hayley Durning says
WHY DID YOU TAKE OUT THE FIRE ROASTED TOMATOES
Mike Hultquist says
Hayley, they're optional. It's GREAT with or without them. I love them!
Ruth W. Thomas says
This recipe is truly amazing. I tried it and it turned out very nice.
Mike H. says
Thank you, Ruth - I am so happy to hear that!
Silvia Kruszka says
Very tasty. I served it with shrimp as you picture shows and it was delicious.
Mike Hultquist says
Thanks, Silvia!
Jennifer Scott says
I tried this after having something similar at a restaurant the night before and wanted to make it for my family. They loved it the only issue I have was my sauce wasn’t thick though it had a great taste I wish I would have added more starch since I added to much coconut milk doubling up on the recipe. I will definitely make again and add andouille sausage along with shrimp and chicken. It was a tasteful savory dish and I look forward to mastering it. Thanks for a great recipe
Mike Hultquist says
Awesome! Thanks so much, Jennifer! Glad you enjoyed it!
LaLa says
So….when do you add the shrimp?
Michael Hultquist - Chili Pepper Madness says
Lala, you can either add it with the coconut milk to cook, or cook it separately in a pan and tuck it into the pasta when serving. Enjoy!
Lisa says
I tried it without the cheese, but it did need another element to cut the sweetness of the coconut milk. I caved, and added some vegan parmesan cheese; not as much as the recipe called for, though. I also added two habanero peppers. It came out good, but much different than Rasta Pasta that I’ve tasted, made by a Jamaican acquaintance. I will play around with the recipe a little more. Thanks for posting it!
Michael Hultquist - Chili Pepper Madness says
Thanks, Lisa. Not sure if the vegan parm would make a difference. Either way, you'll definitely find differences between cooks. Enjoy playing!
Lisa Decker says
I want to try to make this, but is the cheese an essential component? I’m cutting down on dairy because I have high cholesterol, and vegan cheeses are disgusting. Can I just leave the cheese out?
Michael Hultquist - Chili Pepper Madness says
Lisa, you can make it without the cheese. Most recipes will use it, but skip it and you should be fine. Let me know how it turns out for you.
Sue says
Hi Mike
We really enjoyed your rasta pasta recipe. All your recipes are fabulous. I appreciate all the interesting information you include with each recipe. I'm an old gal and learning a lot. Many thanks Sue
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Sue. I appreciate it!