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Rasta Pasta

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 oz penne pasta
  • 1 red bell pepper sliced into strips
  • 1 yellow bell pepper sliced into strips
  • 1 green bell pepper sliced into strips
  • 1 medium onion sliced
  • 3 cloves garlic minced
  • 2 tbsp jerk seasoning
  • 1 1/2 cups heavy cream
  • 2 1/2 cups chicken broth
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley for garnish

Method
 

  1. Heat olive oil in a large, deep skillet over medium-high heat, then add the sliced bell peppers and onion, cooking for 5 minutes until they begin to soften.
  2. Add the minced garlic and jerk seasoning, stirring for 1 minute until fragrant.
  3. Pour in the chicken broth and heavy cream, then add the penne pasta, thyme, salt, and pepper, stirring to combine.
  4. Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for 15-18 minutes, stirring frequently, until the pasta is al dente and the sauce has thickened.
  5. Stir in the Parmesan cheese until melted and creamy.
  6. Garnish with fresh parsley and serve immediately.