This rasta pasta recipe gives Italian pasta a Jamaican spin with creamy coconut milk, lots of spicy jerk seasoning and huge flavor. Definitely one of our favorites.
Rasta Pasta with Jerk Chicken
It's pasta time, my friends. Today we're cooking up a pasta you've likely never tried before, something unique, colorful, and HUGE on flavor. It's a bit of a mashup recipe, coming straight out of Jamaica, an inspired spin on an Italian favorite from the perspective of the Caribbean.
It's called "Rasta Pasta", and you're going to love it!
What is Rasta Pasta?
Rasta Pasta is a colorful pasta dish made with a variety of bell peppers, creamy sauce and Caribbean seasonings, inspired by an original Italian recipe, but made with more traditional Jamaican ingredients. Because of its unique and enticing flavor, it has gained popularity worldwide, and you can find it on menus all over the world.
The name "Rasta" refers to "Rastafarianism", the powerful social movement developed in Jamaica in the 1930s. It is usually served as a vegetarian dish, as Rastafarians do not eat shellfish or meat, but many non-Rastafarian cooks add a protein to round out the meal.
Jerk chicken or shrimp are the most popular, each bringing its own character to the finished dish, though oxtail is a popular addition as well.
The Origin of Rasta Pasta
Where did Rasta Pasta come from? While many Jamaican chefs claim to have invented this classic dish, one popular story is that a chef served a mix of tomato sauce and cheese sauce thickened with coconut milk over a bed of fettuccini to a group of guests.
The guests quickly drew comparisons of the textures and colors of the dish to Jamaican culture, noting the colorful bell peppers represented the colors of Rastafarianism.
It has been added to menus ever since and has only grown in popularity. You can find it increasingly in restaurants, but it's so much more fun to make at home. It's essentially a spicy chicken pasta that I think you will love.
Let's discuss how to make rasta pasta, shall we? This is my version.
Rasta Pasta Ingredients
- Olive Oil. Or use vegetable oil.
- Onion. Green onions are great, too.
- Bell Peppers. Be colorful here. Use a mix of green, red and orange bell peppers. Yellow is great, too.
- Garlic Cloves.
- Jamaican Jerk Seasoning. Try my Homemade Jamaican jerk seasoning recipe. So good! I also use a bit of paprika.
- Coconut Milk. Heavy cream is an acceptable alternative, yet won’t bring that coconut flavor.
- Parmesan Cheese. Freshly grated parmesan cheese, of course!
- Penne Pasta. You can use others.
- Chicken Breast. Or chicken thighs, optional. You can use other proteins to your preference, or skip it for a vegetarian version.
How to Make Rasta Pasta - the Recipe Method
Cook the Jerk Spiced Chicken. Heat the olive oil in a large pan over medium heat. Season the chopped chicken with Jamaican jerk seasonings, paprika, and salt and pepper.
Add the chicken and cook 6-7 minutes, or until cooked through. Remove from the pan and set aside.
Cook the Onions and Peppers. Heat 2 tablespoons olive oil in a large pan and add the onion and peppers. Cook them down about 5 minutes to soften.
Add the garlic and 1 tablespoon Jamaican jerk seasoning. Cook for 1 minute, stirring.
Add the Liquids. Add the chicken stock, coconut milk, and reserved chicken. Simmer for 5 minutes to thicken up. If it get too thick, swirl in a few tablespoons of water or chicken stock, or use a bit of reserved pasta water.
Stir in the Parmesan cheese and remove from heat for delicious creamy pasta.
While the Rasta Pasta is simmering, cook the penne noodles in a large pot according to the package instructions to al dente.
Drain and toss with the sauce. It is so rich and creamy at this point. Already delicious and full of flavor.
Boom! Done! Looks wonderful, doesn't it? So colorful. I could eat rasta pasta every day!
Recipe Tips & Notes
- The Peppers. Use colorful bell peppers to make the dish more appealing. Add Scotch Bonnet peppers for a fiery version.
- Tomatoes. Add fresh tomatoes or fire roasted tomatoes for a tasty variation.
- Coconut Milk. Coconut milk is traditionally used as the creamy element to this dish, making it dairy free. If you do not enjoy the flavor of coconut milk, use heavy cream.
- Knorr's Parma Rosa Sauce Mix. A lot of people use 1 packet of Knorr's Parma Rosa sauce mix in their sauces, but I am skipping it and using fresh ingredients that I have on hand. If it is easier for you to use Knorr's Parma Rosa sauce mix, go for it!
- Proteins. Rastafarians do not eat shellfish and avoid most meats, so Rasta Pasta is typically a vegetarian meal. However, other cooks around the world like to add a protein, with shrimp and chicken being the most popular, along with oxtail.
- The Pasta. Most recipes use penne pasta, but long fettucine has been used in earlier versions, and are said to represent dreadlocks. It works with any pasta. Use any pasta you prefer.
Try Some of My Other Popular Spicy Pasta Recipes
Try These Other Jamaican Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Rasta Pasta Recipe
Ingredients
FOR THE JERK CHICKEN
- 1 tablespoon olive oil
- 1 pound chicken breast cut into bite-sized pierces
- 2 tablespoons Jamaican jerk seasonings
- 1 teaspoon paprika
- salt and black pepper to taste
FOR THE RASTA PASTA
- 2 tablespoons olive oil or vegetable oil
- 1 small onion chopped
- 1 green bell pepper sliced (I used jalapenos instead to spice it up a bit, or add in a Scotch Bonnet for extra heat)
- 1 red bell pepper sliced
- 1 orange bell pepper sliced
- 1-2 Scotch bonnet peppers chopped
- 3 cloves garlic chopped
- 2 tablespoons Jamaican jerk seasoning
- 1 cup chicken stock
- 1 cup coconut milk heavy cream is an acceptable alternative, yet won’t bring that coconut flavor
- 1 cup of grated fresh Parmesan cheese or more as needed
- 1 pound penne pasta
Instructions
FOR THE JERK CHICKEN
- Heat the olive oil in a large pan over medium heat.
- Season the chopped chicken with Jamaican jerk seasonings, paprika, and salt and pepper.
- Add the chicken and cook 6-7 minutes, or until cooked through. Remove from the pan and set aside.
FOR THE RASTA PASTA
- Heat 2 tablespoons olive oil in a large pan and add the onion and peppers. Cook them down about 5 minutes to soften (or longer to your preference).
- Add the garlic and Jamaican jerk seasoning with salt and pepper to taste. Cook for 1 minute, stirring.
- Add the chicken stock, coconut milk, and reserved chicken. Simmer for 5 minutes to thicken up. If it get too thick, swirl in a few tablespoons of water or chicken stock.
- Stir in the Parmesan cheese and remove from heat.
- While the Rasta Pasta is simmering, cook the penne noodles according to the package directions. Drain and toss with the pasta sauce.
Video
Nutrition Information
NOTE: This recipe was updated on 3/13/23 to include new information, photos and video. It was originally published on 10/21/19.
Melba says
. could you use steak instead of chicken?
Mike Hultquist says
Absolutely! Go for it, Melba. Enjoy!
michelle says
So excited to try this recipe!
Question, is the Scotch bonnet pepper necessary if your Jerk seasoning is Mild? If so are there any good substitutes? I don’t have Scotch bonnet peppers in my area.
Mike Hultquist says
Michelle, you can use habaneros as a great sub. It isn't necessary, but wonderful for flavor and heat. You can sub in other hot peppers, preferably something more fruity. Or, use a mix of hot and sweet. Enjoy.
Steve W says
To those of you who find the dish too runny may I suggest shaking your can of coconut milk vigorously (to get all of the solids) before opening, replacing the stock with pasta water, and using a microplane to grate your cheese which I add last and turn off the heat first. I found the dish very tasty and straight forward.
Mike Hultquist says
Thanks for sharing, Steve!
LV Plastic Surgery says
Your Rasta Pasta recipe seems like a delightful and adventurous culinary experience. I'm excited to give it a try and experience the fusion of Caribbean and Italian flavors firsthand. Thank you for sharing this unique and mouthwatering recipe!
Happy cooking! https://jjrothmd.com
Martin says
Looking very forward to making this! Quick question, though…..you list nutritional info, but not serving size? Is listed nutritional info for the entire dish?
Mike Hultquist says
Martin, the serving size is listed at 4 servings per the whole recipe.
Karen says
I was looking for a tasty mid week meal that was quick and easy to make. Tried this and it was lush. Went down well with everyone. Definitely adding it to my favourites list!
Mike Hultquist says
Glad you enjoyed it, Karen! We really love this dish.
Ed Moder says
Great meal! Connie made this. I did nothing. She made a Vegan version with tofu for Beth and a chicken version for the rest of us. I never heard of chickpea pasta before. lol
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This cooking thing is seriously complicated.
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I am still an apprentice!
.
Mike Hultquist says
Awesome! Glad you enjoyed it, Ed. Yes, Patty and I really love this dish. So tasty!
Pamela says
Just made this Rasta Pasta for my husband and it was runny also, but the flavor was incredible. A keeper for sure. I just made a chunky soup with the remaining sauce that we will enjoy tonight. The flavor and spiciness is fabulous and will be a regular for us.
Mike Hultquist says
Glad you both enjoyed it, Pamela! We love this recipe, too!
Jeanette says
came out soupy. I used heavy cream and followed the directions. tasted good though
Mike Hultquist says
So strange! I've never had a soupy Rasta Pasta ever. Maybe it was the pasta. Hmmm. Glad you enjoyed the flavor.
Josh says
Ours also came out soupy.
However we think that there might be a mistake in the recipe.
In part 3 of the Rasta Pasta section, the instructions say: "add chicken stock, coconut milk, and reserved chicken"
In the associated video, only coconut milk was added.
The flavor was fantastic though! Definitely a make again.
Mike Hultquist says
Ah, yes, in the video I added tomatoes (a variation of the recipe), instead of stock. Just a bit of simmering will reduce more, but the parm thickens it up a bit. Sorry yours came out thinner than desired. Thanks for sharing! I think only 1/2 cup of stock will make it not so thin for you.
Vanie says
This sounds so delicious I'm making it this weekend, with the fire roasted tomatoes, I can't wait 🙂
Questions, an I use smoked paprika and does it freeze well?
Mike Hultquist says
Great! Enjoy, Vanie. Yes, smoked paprika would be great here. Yes, you can freeze it. Pasta tends to get pretty soft after freezing, though, so keep that in mind.
Mike Callahan says
Hej Mike,
Just made Rasta Pasta, it was delicious.
I often use your recipies my wife says I am a great cook
So I always tell her not Me honey Mike Hulquist and his fantastic ideas.
Can't thank you enough.
My very best wishes
Mike.C
Mike Hultquist says
Hey, THANKS, Mike! Seriously, always glad to be helpful. Glad you both enjoyed it!
jimAND ROSE nashwinter says
will try this;love jerk chicken;jim
Mike Hultquist says
Awesome, enjoy!
Hayley Durning says
WHY DID YOU TAKE OUT THE FIRE ROASTED TOMATOES
Mike Hultquist says
Hayley, they're optional. It's GREAT with or without them. I love them!
Ruth W. Thomas says
This recipe is truly amazing. I tried it and it turned out very nice.
Mike H. says
Thank you, Ruth - I am so happy to hear that!
Silvia Kruszka says
Very tasty. I served it with shrimp as you picture shows and it was delicious.
Mike Hultquist says
Thanks, Silvia!
Jennifer Scott says
I tried this after having something similar at a restaurant the night before and wanted to make it for my family. They loved it the only issue I have was my sauce wasn’t thick though it had a great taste I wish I would have added more starch since I added to much coconut milk doubling up on the recipe. I will definitely make again and add andouille sausage along with shrimp and chicken. It was a tasteful savory dish and I look forward to mastering it. Thanks for a great recipe
Mike Hultquist says
Awesome! Thanks so much, Jennifer! Glad you enjoyed it!
LaLa says
So….when do you add the shrimp?
Michael Hultquist - Chili Pepper Madness says
Lala, you can either add it with the coconut milk to cook, or cook it separately in a pan and tuck it into the pasta when serving. Enjoy!
Lisa says
I tried it without the cheese, but it did need another element to cut the sweetness of the coconut milk. I caved, and added some vegan parmesan cheese; not as much as the recipe called for, though. I also added two habanero peppers. It came out good, but much different than Rasta Pasta that I’ve tasted, made by a Jamaican acquaintance. I will play around with the recipe a little more. Thanks for posting it!
Michael Hultquist - Chili Pepper Madness says
Thanks, Lisa. Not sure if the vegan parm would make a difference. Either way, you'll definitely find differences between cooks. Enjoy playing!
Lisa Decker says
I want to try to make this, but is the cheese an essential component? I’m cutting down on dairy because I have high cholesterol, and vegan cheeses are disgusting. Can I just leave the cheese out?
Michael Hultquist - Chili Pepper Madness says
Lisa, you can make it without the cheese. Most recipes will use it, but skip it and you should be fine. Let me know how it turns out for you.
Sue says
Hi Mike
We really enjoyed your rasta pasta recipe. All your recipes are fabulous. I appreciate all the interesting information you include with each recipe. I'm an old gal and learning a lot. Many thanks Sue
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Sue. I appreciate it!
DAN says
Back in the 90’s, there was a restaurant where I lived in Asheville, NC named The Latin Quarter. They served an amazing, fiery, Rhasta Pasta. I went there exclusively for it & went there often. Well, they eventually relocated the restaurant to another city & I forgot about Rhasta Pasta. I always thought it was a house specialty dish b/c I never saw it on another menu. So, I was surprised when I received your newsletter w/ the RP recipe.
I just made it w/jerk chicken I grilled. Wow! Those great memories of Asheville came flooding back!
The only differences were I used a pre-bought jerk seasoning I had on hand, added some sliced jalapeños, & sliced the onions instead of chopping them. I only wish I had a bit more coconut milk, but that was because my other ingredients out-sized your recipe, but I only had one can of coconut milk.
My stomach is full, my mouth is on fire, & I’m a happy man! Thanks for the memories!
Michael Hultquist - Chili Pepper Madness says
This is awesome to hear, Dan. I love it. We LOVE Asheville, actually, and visit there frequently.
Jérémie says
Rasta pasta is an awesome dish! Great video Mike! I always love the moment you add the garlic in your videos ..because you can't hide that you are a total garlic addict! So am I! Cheers my friend!
Michael Hultquist - Chili Pepper Madness says
Thanks, Jérémie. I know, I LOVE GARLIC so much! SO good.
Ebony says
What jerk seasoning do you recommend using for this recipe?
Michael Hultquist - Chili Pepper Madness says
Ebony, you can use your favorite store bought blend, but I make my own Jamaican Jerk Seasoning. Here is the link: https://www.chilipeppermadness.com/chili-pepper-recipes/spice-blends/homemade-jamaican-jerk-seasoning/
Tony Toshiba says
Mike,
Wonderful, it is a keeper.
I used a Carolina Reaper, it is what I had. Being Memorial Day, I made my version of Jamaica Jerk Sauce, also had Reaper in it.
I reduced the recipe down to serve 2, our daughter didn't want to try, poor young lady, she missed out.
I believe this is the first recipe I have made from your site. I have a shortcut on front page, and will be visiting your site regularly.
Michael Hultquist - Chili Pepper Madness says
Nice! Thanks, Tony. Reapers!! You are a true chilihead, that's for sure. I appreciate the comments!
Carolyn says
Mike you have the most amazing recipes. I cook a lot! I used to work in a test kitchen in NY and I can’t get enough of your flavorful recipes. Keep up the good work.
Michael Hultquist - Chili Pepper Madness says
Wow, very cool! Thanks, Carolyn! I appreciate it.
Angie B. says
We made Rasta Pasta with Shrimp for an early Valentine’s Dinner (a dish I’ve been wanting to try for ages!); it was absolutely delicious! I made the suggested jerk seasoning as well and used extra for steak and lobster seasoning, it was awesome, authentic, and made the dish! We are definitely trying again with chicken, friends are already asking for recipe and I was happy to share. Thank you!
Michael Hultquist - Chili Pepper Madness says
Wonderful! Glad you enjoyed it, Angie!
Teresa says
I was wondering how you would cook the oxtail for this pasta dish?
Michael Hultquist - Chili Pepper Madness says
Teresa, oxtails need to cook low and slow in broth and seasonings. Depending on the size, it could take 3-4 hours for it to become properly tender. Or try a pressure cooker! So good.
Thomas says
Awesome recipe! Made it with chicken- came out great.
Michael Hultquist - Chili Pepper Madness says
Nice! Thanks, Thomas!
Jennifer says
I need to make this for 50 ppl. Can you help me out
Michael Hultquist - Chili Pepper Madness says
Oh boy, I'm not used to making this for 50 people! Any chefs out there with good advice?
RichardW says
I had a catering company many years ago and we often took a recipe for 4 and revised it for 50 or more. There are 5 things I would advise. 1) Test The Recipe. make the recipe as written for 4 to see if you like the ratio of ingredients. If you do, then you can multiply for 50. 2) Quantity Adjustment. Remember that this recipe for 4 is probably for 4 as an entire meal. With each dish that you add to your menu you need to scale back the quantity of each dish. So if this is one of say 3 or 4 main course items that you are making, or if there are hors d'oeuvres, I'd advise to only multiply this recipe by 25. Will the dish be served? In which case you control how much goes on each plate. Will people be helping themselves? Then you can't control how much each person might take. Trust me, they will take more than they can eat and much of your food will end up in the trash. So you have to up the quantity. (I suggest using plates no larger than 10.5", not huge buffet plates. This helps control the amount each person takes. They can always go back for more!) Salt. When you multiply a recipe, don't multiply the salt the same as the other ingredients. It will become too salty. Try to use a Jerk Spice mix that does not have salt in it so YOU can control the salt. And if making the sauce the day before, remember that the spices will mellow and you might need to add more the day of the event. Always taste and adjust the salt just before serving. 4) Protein. Will you be adding protein (such as shrimp or chicken) to the dish? Or will protein be an additional dish? Adjust your quantity of sauce, vegetables, and pasta accordingly. If it's a main corse with protein, you will need more of it than if it is a side dish to protein dish. 5) Men or Women, in their 20's or 60's ? Men eat more than women and 20-40 year old men eat the most!
Cheryl Hill says
What interesting insights about expanding recipes. Thank you for the insights, RichardW.
I found this recipe really good in an earlier posting. Yum!
Monica says
I made this Pasta about two weeks ago my family loved it so much. It was gone in one day. I made a really big pan of it. I’m acting making it again today. Thanks so much for allowing your recipe to be on Yummly. It’s the BEST PASTA EVER!!!!! I highly recommend this DISH 2 anyone who LOVES PASTA!!!!
Michael Hultquist - Chili Pepper Madness says
Thanks, Monica!
Nique says
I forgot to ask one more question (sorry) I’m not a big fan of jerk seasoning do you think I can substitute with Cajun seasoning?? I don’t want it too spicy... thanks again for your time
Michael Hultquist - Chili Pepper Madness says
Nique, you can use Cajun seasoning here instead if you'd like. It will taste quite a bit different from the original, but as you don't like jerky seasoning, that's probably a good thing. Enjoy.
Nique says
Hello I’m interested in making this recipe this weekend but I have just a few concerns... I was thinking of making it ahead of time on Friday for Saturday do you think that’s a good idea?? Also if making it on Friday is okay, when reheating do you recommend making a little extra sauce on the sauce to loosen it up??
Michael Hultquist - Chili Pepper Madness says
Nique, yes, you can make this ahead of time and keep it sealed in the refrigerator. To heat it up, just a little bit of water would be enough to loosen it up, but a bit of saved sauce would work, too. It's a creamier pasta, so would be better made fresh that day, but certainly can be done as you suggest. Let me know how it turns out for you.
Michael J says
Came out wonderful with nice heat, added two drops of Trinidad Scorpion pepper you’re the mix, kicked up the heat nicely.
Would add heavy cream next time around, this recipe definitely adds a twist and was fun to make.
Michael Hultquist - Chili Pepper Madness says
Thanks, Michael. Yep, it can be made either with coconut milk or cream, to your preference. Glad you enjoyed it.
Amber says
I was going to make this with 16 oz of pasta instead of 8.... should I double the rest of the recipe or would that be 2 soupy? And would 2 of each of the peppers be too much?
Michael Hultquist - Chili Pepper Madness says
Amber, I think that would be fine. Let me know how it goes.
Stephanie says
Hello I'm going to make this it looks good but if I use the knorr sauce mix pack what ingredients would I not use that's in the original recipe
Michael Hultquist - Chili Pepper Madness says
Stephanie, you can skip the tomatoes and coconut milk, though you might want to add in a few tomatoes to help round out the amount of sauce. Let me know how it turns out for you. The Knorr's packet usually makes about 1.25 cups of sauce.
Wanda S.: says
Your recipe was a hit! Thanks so much. I look forward to making it for the family this summer Thanks for sharing!
Michael Hultquist - Chili Pepper Madness says
Excellent! Glad to hear it, Wanda! Super happy you enjoyed it.
Shalanda Patterson says
Wow!! I made this yesterday and it was a unanimous winner, winner! I made it with the heavy cream, and the flavors were so delicious. My husband told me to keep this recipe, so I printed it out. I love it!!!
Michael Hultquist - Chili Pepper Madness says
Yes! Thanks, Shalanda. It's so good, isn't it? We really love this recipe. BIG flavor. Glad you enjoyed it!
Jahmela says
Delicious with just the right amount of kick and spice thanks to the jerk seasoning mix(). I didn't even eat it the first night because i was still eating leftovers from Easter but my boys LOVED it. I didn't have red pepper flakes for the seasoning or fresh parmesan (used dehydrated) for the sauce. I marinated the shrimp in the jerk seasoning and olive oil for a bit and sauteed them in a separate pan, and didn't mix the fettuccini noodles in.
Michael Hultquist - Chili Pepper Madness says
Awesome! Thanks, Jahmela! I appreciate it. Glad you enjoyed the pasta.
Shanice Dale says
Made this recipe & used cream instead of coconut milk & cheddar instead of Parmesan. I was more than pleasantly surprised. Tasted absolutely delicious! I’m super happy with this recipe. Thank you so much!!
I definitely want to try it with chicken & blackened salmon next time! ;p
Michael Hultquist - Chili Pepper Madness says
Great, Shanice! Glad you enjoyed it! We love this recipe.
Bernard says
Love this right here. This is my chosen go to meal during the lock in. They go great with a side of Goya plantains to reduce some of the heat. Thank you, thank you, and thank you. Delicious and very economical during these times.
Michael Hultquist - Chili Pepper Madness says
Thank you, Bernard! I appreciate it and am super happy you enjoy the recipe. Save some of those plantains for me!
Tim says
I first had this dish at a wonderful restaurant in Clearwater, FL. I was thrilled to find it and can’t wait to make it. I think it would also be fantastic this a nice piece of grilled fish with the jerk seasoning on top.
Michael Hultquist - Chili Pepper Madness says
Great, Tim! Yeah, it's very good. I love this one. Certainly tasty with grilled fish. Enjoy!!
Otha says
I actually smoked jerk chicken and shrimp and threw both in pot - it was superb!
Michael Hultquist - Chili Pepper Madness says
I think that would taste wonderful, Otha. Love it.
Kelly says
To say that Rastafarianism was/is a social movement is not entirely correct. It is a religion. Therefore, to make a dish like "rasta pasta with shrimp" would be equivalent to making halal pasta with pork or kosher pasta with rabbit. Some persons might find that offensive.
Michael Hultquist - Chili Pepper Madness says
While Ital focuses on natural foods and avoids additives, salt, pork and shellfish, it's really up to each particular Rastafarian to determine their own version of Ital, the style of food eaten by Rastafarians. You'll find some Rasta cooks using those ingredients.
Natali P King says
True, but if you are not a Rastafarian I can. And I'm gonna.
Chelea says
The family loved this! You're right about all the wonderful colors. We really loved it with the coconut milk but will try it with heavy cream the next time to see if it makes a difference.
Thanks a lot!!
Michael Hultquist - Chili Pepper Madness says
Thanks, Chelea! I love to hear this!
Damien C. says
Had to make this right away. Another winner. All of those seasonings and flavors really sing together. Next time I will try it with chicken.
Michael Hultquist - Chili Pepper Madness says
Thanks, Damien! I appreciate it!
Dee says
You do realise that Rastafarian’s don’t eat shrimp?
Michael Hultquist - Chili Pepper Madness says
Dee, yes, I mention in the post that is traditional a vegetarian dish, though it is great with shrimp or chicken.