Authentic Rasta Pasta Recipe (The Only Guide You'll Ever Need)
My life-changing Rasta Pasta recipe, perfected over years to replicate the authentic, spicy, and creamy taste from Footprints in Brooklyn. This master guide includes foolproof methods for jerk chicken, shrimp, and vegan options.
Equipment
- Large, wide skillet or Dutch oven
- Large Pot (for pasta)
- Small food processor or blender
Ingredients
For the Homemade Jerk Seasoning (Yields ~1 cup)
- 2-3 fresh Scotch Bonnet or Habanero peppers stems removed
- 4-5 green onions scallions, roughly chopped
- 3-4 cloves garlic
- 1 inch piece of fresh ginger peeled and roughly chopped
- 1 tbsp. whole allspice berries or 1.5 tsp ground
- 1 tbsp. fresh thyme leaves or 1 tsp dried
- 1 tsp nutmeg freshly grated if possible
- 1 tsp cinnamon
- 2 tbsp. soy sauce
- 2 tbsp. olive oil
- 1 lime juiced
- 1 tbsp. brown sugar
For the Rasta Pasta
- 1 lb penne rigatoni, or fusilli pasta
- 1 lb boneless skinless chicken breasts or thighs
- 2-3 tbsp. Homemade Jerk Seasoning divided
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 1 small Yellow Onion sliced
- 4-5 cloves garlic minced
- 1 inch piece of fresh ginger grated
- 13.5 oz. can full-fat coconut milk
- 1 tbsp. tomato paste
- 1/2 cup grated Parmesan cheese optional
- 2 tbsp. olive oil divided
- 1 tbsp. butter
- Freshly sliced green onions for garnish
Instructions
Make the Homemade Jerk Seasoning
- Combine all jerk seasoning ingredients (peppers, onions, garlic, ginger, spices, and liquids) into a small food processor or high-powered blender.
- Blend until the mixture forms a thick, relatively smooth paste, scraping down the sides as needed. Store in a sealed jar in the refrigerator for up to two weeks.
Prepare the Rasta Pasta
- Marinate the Chicken: Slice chicken into thin strips. In a bowl, toss with 1 heaping tbsp of Jerk Seasoning, a drizzle of olive oil, and a pinch of salt. Set aside for at least 15-20 minutes.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta to al dente. Before draining, reserve at least 1 full cup of the starchy pasta water. Drain the pasta.
- Sear the Chicken: Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add marinated chicken in a single layer and sear for 2-3 minutes per side until browned. Remove the chicken from the pan and set aside.
- Sauté the Veggies: In the same skillet, melt the butter over medium heat. Add the sliced onions and all three bell peppers and sauté for 5-6 minutes until softened. Add the minced garlic and grated ginger and cook for 1 more minute until aromatic.
- Build the Sauce: Stir in the tomato paste and remaining 1-2 tbsp of Jerk Seasoning. Cook for one minute. Pour in the full can of coconut milk, scraping up any browned bits. Simmer for 3-5 minutes to thicken slightly.
- Combine: Reduce heat to low. Add the cooked pasta to the skillet with 1/2 cup of reserved pasta water. Toss to coat, adding more pasta water if needed to reach the desired consistency.
- Finish and Serve: Add the seared chicken (and any juices) back to the pan. Stir in the optional Parmesan cheese. Let everything warm through for a minute. Serve immediately, garnished with fresh green onions.
Notes
- Expert Tips: For perfectly tender protein, always sear it first and set it aside, only adding it back to the warm sauce at the very end. The secret to a creamy, non-watery sauce is using starchy pasta water to emulsify and thicken the sauce
- Pro Variations:
- Jerk Shrimp: Marinate 1 lb of shrimp for 15 minutes. Sear for 60-90 seconds per side until just pink, then set aside. Add back to the pasta in the last 30 seconds of cooking.
- Vegan Method: Use 1 lb of sliced Portobello mushrooms or extra-firm tofu. Marinate and sear just like the chicken. Use vegan butter and omit Parmesan, or add 2-3 tbsp of nutritional yeast for a savory flavor.
- Storing & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low-medium heat with a splash of broth or water to restore the sauce's creamy texture. Avoid the microwave.