If you love creamy, spicy, and decadent, then this pasta is for you. Rasta Pasta is simply a pasta dish with jerk chicken, that has been sauteed with bell peppers or your choice of vegetables, then tossed in a spicy, creamy sauce. However, there is nothing simple about the flavors here; loud and bold is what you get. The jerk seasonings really come through in the sauce while the thyme and peppers lend a nice kick of flavor. What I love most about this dish is the sauce trickling through the penne; there’s a burst of spicy sauce with every bite.
Last week I made this pasta for my family and posted it on Instagram’s, instastories. I was quite surprised at how many of you requested the recipe. I hadn’t planned on sharing it this week, but I took a few photos and wrote the recipe down. as this is something I usually freehand. I first had a variation of this dish at a restaurant in Brooklyn, NY called, Sugarcane. Whenever my husband and I would visit my mother-in-law in NYC, we’d always take a stroll down to Sugarcane for dinner and drinks. I haven’t been there in years, but I always remember that pasta dish.
In my version, I use coconut milk instead of heavy cream. I really prefer the flavor of the coconut milk. If dairy is a problem in your diet, I think you’ll really enjoy this substitution. Brand matters when it comes to purchasing canned coconut milk. Some are watery and flavorless; others filled with additives. I prefer Chaokoh or Thai Kitchen. If you like a mild coconut flavor, then use lite coconut milk or half heavy cream and half coconut milk.
I used small shrimp and tenderloin cuts of chicken breast for this version. The tenderloin cut is not as chewy or rubbery as chicken breast can be and it holds seasonings in very well. As with most pasta dishes, you can add or leave out whatever you like. I can see asparagus tasting really great here or even some shredded cabbage and carrots.