How to Make Rasta Pasta
23.8.14
| Recipe by Renz
A creamy jerk pasta dish with just enough spice and cheesiness to keep you
coming for more.
Have you ever seen my first Rasta Pasta recipe?
This recipe continues to be the most searched recipe on the blog.
I remember randomly posting this recipe a few years back just making a note of something I made.
Now I'm here providing recipes to other people.
I never then thought that I would eventually be sharing recipes continuously and to an audience.
This dish has become quite a staple in my family's rotation. I can probably make this now with my eyes closed.
As a result, I have been able to make some adjustments that I think I should share.
It continues to be heavily searched and it's only fair I throw in a few tidbits for you.
You can also switch this out with any meat you want. You can substitute chicken or shrimp (and lobster would be another great option).
The method has not changed at all. It is still an easy recipe for a very tasty dish.
I first had rasta pasta at a Caribbean restaurant in Brooklyn called Footprints. Footprints rasta pasta was ridiculously yummy!!
I decided then I had to figure out this dish since I won't be in Brooklyn all the time. I had to be able to make this over and over again.
The premise of the dish is not for the contents of the dish but for the colors (red, green, and gold).
The addition of jerk also plays into the rasta idea, since in general, most people also link Rastafarianism to Jamaica.
What I love about this recipe is that you can make it with or without meat.
You can easily do options with this meal:
I bake it for a little so that it gives the peppers a little form before I throw it into the pot. This trick allows it to have a fresh, crisp feel.
I prefer that to it being cooked down and soft. But that is not mandatory.
This is a pretty simple list of ingredients:
It's one of my easier one-pot dishes. Not as tricky as my pelau recipe but just as tasty and easy as my Cuban yellow rice or saffron rice
And things come together pretty quickly. Suggestions - get all your ingredients measured out and waiting prior to starting to cook.
In general, that is the best practice. It's not something I always follow through with personally. Most times I'm scampering trying to find things at the last minute.
I'm so thankful for people leaving comments on the post with the adjustments they have made.
Yes, you can make this without parma rosa. You can substitute using a creamy tomato sauce or even an Alfredo sauce and add tomatoes.
If you want some more directions on making this rasta pasta without the knorr parma rosa, I can send it to you.
Just let me know here.
Just getting these things mixed together excites me.
Once you start mixing, things come together quickly.
Voila.. your rasta pasta is complete.
And is sooo yummy!
Want to make this recipe WITHOUT the Knorr Parma Rosa mix? Get the recipe for "Easy Rasta Pasta" that is a newsletter only gift and also get a free recipe e-book when you sign up here.
Have you ever seen my first Rasta Pasta recipe?
|
| Old Rasta Pasta Pic |
This recipe continues to be the most searched recipe on the blog.
I remember randomly posting this recipe a few years back just making a note of something I made.
Now I'm here providing recipes to other people.
I never then thought that I would eventually be sharing recipes continuously and to an audience.
This dish has become quite a staple in my family's rotation. I can probably make this now with my eyes closed.
As a result, I have been able to make some adjustments that I think I should share.
It continues to be heavily searched and it's only fair I throw in a few tidbits for you.
You can also switch this out with any meat you want. You can substitute chicken or shrimp (and lobster would be another great option).
The method has not changed at all. It is still an easy recipe for a very tasty dish.
I first had rasta pasta at a Caribbean restaurant in Brooklyn called Footprints. Footprints rasta pasta was ridiculously yummy!!
I decided then I had to figure out this dish since I won't be in Brooklyn all the time. I had to be able to make this over and over again.
What is Rasta Pasta?
A few people have seen the "Rasta" in the title (short for Rastafarian) and mentioned that this should have no meat.The premise of the dish is not for the contents of the dish but for the colors (red, green, and gold).
The addition of jerk also plays into the rasta idea, since in general, most people also link Rastafarianism to Jamaica.
What I love about this recipe is that you can make it with or without meat.
You can easily do options with this meal:
- With chicken,
- No chicken
- Chicken on the side
- With shrimp (or any other seafood)
- Oxtail rasta pasta is also a thing
Tips for cooking:
Sometimes I slightly bake my peppers for a bit before adding to the dish, But, sometimes I don't.I bake it for a little so that it gives the peppers a little form before I throw it into the pot. This trick allows it to have a fresh, crisp feel.
I prefer that to it being cooked down and soft. But that is not mandatory.
This is a pretty simple list of ingredients:
- chicken,
- pasta,
- cheese,
- bell peppers,
- jerk seasoning,
- garlic,
- knorr parma rosa (Target now carries this regularly)
- green onions
It's one of my easier one-pot dishes. Not as tricky as my pelau recipe but just as tasty and easy as my Cuban yellow rice or saffron rice
And things come together pretty quickly. Suggestions - get all your ingredients measured out and waiting prior to starting to cook.
In general, that is the best practice. It's not something I always follow through with personally. Most times I'm scampering trying to find things at the last minute.
Make rasta pasta without Knorr Parma Rosa Sauce Mix
I'm so thankful for people leaving comments on the post with the adjustments they have made.
Yes, you can make this without parma rosa. You can substitute using a creamy tomato sauce or even an Alfredo sauce and add tomatoes.
If you want some more directions on making this rasta pasta without the knorr parma rosa, I can send it to you.
Just let me know here.
Just getting these things mixed together excites me.
Once you start mixing, things come together quickly.
Voila.. your rasta pasta is complete.
And is sooo yummy!
Check out some other Caribbean influenced recipes I love
Want to make this recipe WITHOUT the Knorr Parma Rosa mix? Get the recipe for "Easy Rasta Pasta" that is a newsletter only gift and also get a free recipe e-book when you sign up here.
What is the garlic clove for? When is it used?
ReplyDeleteHi Sorry Taqueena,
DeleteYou use the garlic after heating the oil with the onions to cook.
Hello, I was wondering could I use almond milk instead of regular milk?
ReplyDeleteHi Quita,
DeleteYou can try. The only reason I would doubt using almond milk is because almond milk does have a bit of a taste and it may over power the flavors
You can definitely go for coconut milk instead.
DeleteHello.
ReplyDeleteHow much jerk seasoning do I add to pasta?
Hi Karen
Delete1 tsp worked fine for me. I am not much of a pepper fan though. I think at most you can do 1 1/2 teaspoons because you also don't want the jerk to be ALL that you are tasting.
I made it for my bf today OMG he loved it . it was just a but to spicey lol may hold back next time lol..
ReplyDeleteThat spice!! Did you use the hot jerk or mild? I always use the mild one. I am not trying to die from that heat.. hahaha. So glad he loved it though. Thanks KeKe
DeleteHi what jerk seasoning do you use?
ReplyDeleteThanks in advance
Hey,
DeleteI usually have Grace brand stocked in my fridge. That's my go to brand. But I occasionally use JC's Boston Jerk too. Any jerk would work really. Just make sure you take a little taste of it to see how salty and hot it may be. I always use mild though... lol
Let me know which one you got!
Hey
ReplyDeleteDo i have to use the knorr parma thing? I have all the ingredients except that one
Hey hey,
DeleteI have had one friend not use it and she said it tasted good. But I think it would be missing that flavor. You are giving me ideas though. I would see if I can come up with the substitute to be used for it. Let me know how it goes for you without!!
Parmarosa sause is nothing but a creamy tomato sause and they have recipes for it online. I couldn't it in my supermarkets (went to 3) so I just made the sauce itself and added a couple of teaspoons. It was good!
DeleteWhat exactly is Knorr Pasta Rosa and jerk seasoning? Do either of these have peppers in it? My dad is allergic to peppers. Thank you.
ReplyDeleteRaeanne, Knorr Parma Rosa mix is a pink sauce made with tomatoes. THe jerk seasoning is all pepper. You would have to leave that out totally for your Dad's sake. My friend makes this without Jerk and she likes it
ReplyDeleteI actually used Alfredo from the jar and added curry power, jerk seasoning and old bay. The sauce was VERY close to footprints. Hope this helps!
ReplyDeleteAhh.. I'll have to try that version Taqueena.
ReplyDeleteThanks for mentioning it
Hello! Looks delish. How many does this serve? I'm trying to expand the recipe for additional guests, and I'd like to know how much the current recipe will feed.
ReplyDeleteHi Unknown,
ReplyDeleteThis would serve 3 people with this being the main dish.
It can be stretched to about 4 if it's accompanied with other things.
Trying this recipe today fingers crossed couldn't find the knorr sauce so I look up the pink tomato recipe
ReplyDeleteLet me know Brittnay. I'm actually testing so that I can eliminate the Knorr for people who cannot find it. Shoot me an email about how it turned out for you
ReplyDeleteHi, have you tried it with coconut milk
ReplyDeleteNo I haven't. If you do decide to you may have to dilute the milk a bit with water. Coconut milk has heavy flavor. I think even light coconut milk can adjust the taste of things. If you do try it with it let me know how it worked out
ReplyDeleteThis is the second time that I am making this "rasta pasta" and decided to write a review as I am here eating it. This is sooo delicious. I just moved to Ga from ny anf although there is a footprints out here I heard it is not the same as the one on clarendon road in bk. Every time I make this it finished sooo quick. GREAT JOB on the recipe! And THANK YOU!!!
ReplyDeleteOh thanks Orelia!!
DeleteHi. I'm confused here.
ReplyDeleteAdd half pack of Parma Rosa powder to pastaAdd half of cheese and stir well.
Add rest of Parma Rosa and cheese and mix well, making sure that all clumps are dissolved.
Add half of pasta and stir. ??
Yes.. don't add everything at once it would become clumpy.. SO add half the parma rosa, mix, add cheese, mix, add parma rosa again, and rest of cheese. It's just to ensure there are no clumps of the powder there. Then add the rest of pasta to sauce.
DeleteWow! Never thought of putting jerk spice with cheese, but I'll bet it's amazing!!
ReplyDeleteMade this receipe today for the first time with shrimp. I added 1/2 a pack of coconut milk powder mix and butter to the pasta. Since I used the mild jerk sauce, I added a little crushed red pepper flakes. It came out GREAT!
ReplyDeleteOhh that's a great idea to use the powder. That flavor is not as strong as some of these tin ones. Thanks for commenting JMC
DeleteFour cheese Rosa to replace knorrs parm rosa
ReplyDeleteI'm wanting to make just the rasta sauce, no meat or pasta. I'm wondering if using the Parma Rosa made into it's sauce form and adding the jerk seasoning is what makes the "rasta sauce"? Thanks! Jay
ReplyDeleteHey Jay for sure you can make the sauce without the pasta and meat
DeleteAdd green onions and garlic and stir.
Add jerk seasoning and stir for about 2 mins ensuring that onions are coated
Add milk and mix.
Add half pack of Parma Rosa powder
Add half of cheese and stir well
Add rest of Parma Rosa and cheese and mix well, making sure that all clumps are dissolved.
Add bell peppers, and a little more milk if all liquid has disappeared
Take off heat and serve
What should I do if i want seconds and the sauce has dried up?
ReplyDeletePut it back on the stove and add a little more milk and mix it up. You can add more cheese also if the sauce is thin. Add a little milk at a time though you don't want it to get too saucy lol
DeleteCan you use pre made Alfredo sauce instead of the milk and knorr pack
ReplyDeleteI will try and make some for the first time in my life
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteI just showed this to my son and he asked if we could make it. Looks wonderful!
ReplyDeleteWhat happened to the rest of this recipe? It cuts off at cooking the chicken at 350 degrees.
ReplyDeleteMaaan, I don't know what happened. But I appreciate you for letting me know. I've updated it so that the whole thing shows now. THANK YOU!!
DeleteThis recipe is truly amazing. I tried it and it turned out very nice.
ReplyDelete