Jamaican Rasta Pasta
About this Recipe
This is a twist off a traditional Jamaican recipe that is enjoyed in Jamaica and beyond. The warmth comes from the allspice and the sweetness from the bell peppers. Feel free to add a kick by using a Scotch bonnet pepper! This is a quick and easy crowd pleasing dish full of yummy cheese, penne pasta, and a dash of fun flavors!
Ingredients
Alternative(s):
Alternative(s):
20m
Prep
15m
Cook
Servings
About this Recipe
This is a twist off a traditional Jamaican recipe that is enjoyed in Jamaica and beyond. The warmth comes from the allspice and the sweetness from the bell peppers. Feel free to add a kick by using a Scotch bonnet pepper! This is a quick and easy crowd pleasing dish full of yummy cheese, penne pasta, and a dash of fun flavors!
Ingredients
Alternative(s):
Alternative(s):
Preparation
Step 1
Bring 4 cups of water to a boil and cook Penne pasta to the al dente package instructions. Drain and rinse with cold water. Add 1/2 tsp of the oil and stir to prevent sticking.
Step 2
Heat 2 tablespoons oil in a large pan over medium heat. Add the onion and a pinch of salt and cook until onion is translucent – about 2 minutes. Add the garlic and cook for an additional 30 seconds. Add the red, yellow, and green bell peppers and cook until tender — about 2 minutes.
Step 3
Add the pasta to the skillet and add the scallions and spicy peppers (if using). Cook for one additional minute.
Step 4
Reduce the heat to medium low, stir in the allspice and thyme and cook for about 2 minutes. Add the half and half and bring to a slow simmer.
Step 5
Add the mozzarella cheese and continue to cook, stirring until a creamy cheese sauce forms — about 2 minutes.
Step 6
Remove from heat and season with salt if needed.
Step 7 (Optional)
Feel free to add protein of any kind to this dish!