One of the most popular pasta recipes on my blog is this fiery Rasta pasta. It was one of the first posts to go viral on my instagram many years ago. It’s creamy, spicy, easy to make dairy-free, and really celebrates Jamaican jerk flavors in a fusion way.
If you’ve ever made rasta pasta for a family gathering, potluck, or holiday table, you already know how quickly a big tray disappears. But what if you’re craving it on a regular weeknight and don’t need enough to feed ten people?
That’s exactly why I created this small batch version as part of my Small Batch West Indian Cooking series. This recipe serves 2-3 people, so you can enjoy all the bold flavors without committing to a huge pan or a fridge full of leftovers. I also feel this isn't a recipe that freezes well, I find it can get oily when reheated from the fat in the parmesan or heavy cream breaking down. It’s the perfect size for a small family dinner or even lunch the next day.
My original Rasta pasta recipe has been a favorite for years, this smaller version keeps all the same flavors and ingredients, just scaled down.
Rasta pasta was first created in Negril, Jamaica in 1985 by Chef, Lorraine Washington in her Paradise Yard restaurant kitchen. She is a celebrated chef locally and internationally for her wide ranging culinary experience and expertise in promoting healthy eating. Chef Lorraine recalls making fettuccine and topping it with red sauce and then a bit of ackee, Jamaica’s national fruit. The red, green and yellow colors hinted at rasta colors, representing Rastafarian culture which prompted one of the carpenters to call it a “Rasta pasta!”
And truly, thank you to Jamaica for giving us this beautiful fusion dish. Pasta met jerk seasoning, and the rest of the Caribbean said hell yes!
Penne pasta is my usual choice because the sauce makes its way inside the pasta and is so juicy when you take a bite but rotini, ziti, or even fusilli work beautifully here, Anything with ridges or curves will hold onto that sauce nicely. Some even make it with bowtie pasta.
This sauce is delicious with heavy cream or half and half but for those of you who want to avoid dairy, coconut milk is the best option and keeps the creaminess. I’ve tried this recipe with evaporated milk and didn’t enjoy it because it gave the pasta a sweet taste. If you don’t have coconut milk, you can swap in oat milk or unsweetened cashew milk.
Small Batch Rasta Pasta with Chicken
Creamy Caribbean Rasta pasta at home with this easy small batch recipe, perfect for 2-3 people and packed with jerk flavor, sweet peppers, and coconut milk.
Ingredients
- 6 oz penne pasta
- 1 tablespoon cooking oil, such as evoo, avocado, grapeseed
- ¼ cup yellow or white onion, diced
- 2 garlic cloves, minced
- ¼ cup red bell pepper, sliced
- ¼ cup green bell pepper, sliced
- ¼ cup yellow bell pepper, sliced
- 1 tablespoon hot jerk seasoning paste
- 1 teaspoon or seasoned salt or Cajun seasoning
- 1 13.5oz tin unsweetened coconut milk
- ½ cup shredded or grated parmesan cheese
- 2 scallions, thinly sliced (for garnish)
Chicken
- 1 lb chicken breast or boneless thighs, sliced or cubed
- 1 tablespoon green seasoning
- 1 teaspoon paprika
- ½ teaspoon seasoned salt
- 1 teaspoon browning sauce for extra dark color (optional)
- 2 teaspoon jerk seasoning
Instructions
- Cook the pasta: Bring a pot of salted water to a boil and cook the penne according to package directions until al dente. Drain and set aside.
- Season the chicken (if using): In a bowl, combine chicken with green seasoning, paprika, seasoned salt, jerk seasoning, and browning if using. Mix well and let sit while preparing the other ingredients.
- Cook the chicken: Heat a skillet over medium heat. Add a little oil and sauté the chicken for 15–20 minutes, stirring occasionally, until browned and cooked through. Remove from the pan and set aside.
- Make the sauce: In the same skillet, add 1 tablespoon of oil. Sauté onion and garlic for 1–2 minutes until fragrant. Add the red, green, and yellow bell peppers and herbs and cook for another 3–4 minutes until slightly softened but still vibrant.
- Season and simmer: Stir in the jerk seasoning paste and seasoned salt or cajun seasoning. Pour in the coconut milk and stir well. Bring to a gentle simmer, then add the parmesan cheese. Stir until melted and the sauce thickens slightly, about 4–5 minutes.
- Combine: Add the cooked pasta to the skillet and toss until evenly coated in the sauce. If using chicken, return it to the pan now and toss everything together until heated through.
- Finish and serve: Top with sliced scallions and serve warm.
Notes
- Boneless chicken thighs add extra flavor and stay juicy, making them a great option in this recipe. Jumbo shrimp is also a favorite and can be seasoned the same as the chicken for this recipe.
- If you prefer a thinner sauce, add a splash of reserved pasta water before serving.
- The coconut milk gives the dish its signature creamy texture, but if you don’t like that flavor substitute with heavy cream.
- To make this completely vegan, omit the parmesan cheese and chicken.
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