Rasta Pasta

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One of my favorite things about living in New York City is the amount of diverse people. We have a city filled with people from all over the world who bring their food and traditions to one place. I’ve had Jamaican food before, but it would usually be jerk chicken, oxtails and rice and peas. So when a Jamaican friend of mine introduced me to Rasta Pasta, I knew I had to make it! Rasta Pasta is an easy, one pot dish and is probably my favorite pasta meal today. Here’s what you’ll need for it:

  • 1 box of penne pasta
  • 1 green, yellow and red bell pepper (all sliced and seeded)
  • 1 white onion, sliced
  • 1-2 garlic cloves
  • 1 can of coconut milk
  • 2-3 teaspoons of Jerk Seasoning
  • 1 pack of Knorr Parma Rossa
  • 1 1/2-2 cups of mozzarella cheese

First things first, boil the pasta for about 8 minutes. Usually when the pasta is boiling, I like to chop up all the vegetables. Drain the pasta into a strainer and you can begin to make the Rasta Pasta sauce in the same pot. Sautee the peppers, onion, and garlic in the pot until they have a soft texture to them. Next, add the coconut milk. Be sure to stir the pot continuously in order to not burn the milk. Slowly stir in the Parma Rossa and then the jerk seasoning. Add the mozzarella cheese little by little. I like to stir the pot until the sauce thickens just a bit. Once, that is done, you may pour in your penne pasta and make sure the pasta is covered with all the sauce. Serve and enjoy!

*If a whole box of pasta may seem much, you can use 2-3 cups of pasta, depending on your family size.

**You may also add chicken, if desired. Simply season and grill the chicken and add it in with the pasta.