If you’ve ever dreamed of a dish that brings the vibrant flavors of the Caribbean right to your dining table, then you’re about to fall head over heels with this Rasta Pasta with Oxtail Recipe. It’s a glorious fusion of tender, slow-braised oxtail infused with rich spices alongside a creamy, colorful pasta bursting with bell peppers and jerk seasoning. Every bite delivers a comforting yet bold experience that feels like a warm island hug, perfect for family dinners or impressing guests craving something truly special. Prepare to savor a dish that celebrates tradition and creativity all in one stunning plate.
Ingredients You’ll Need
Gathering these ingredients is a breeze, but each plays a crucial role in building layers of flavor, texture, and color. From the hearty richness of the oxtail spices to the bright crunch of bell peppers and the creamy indulgence of Parmesan and cream, every element is essential in crafting this unforgettable dish.
- Oxtail pieces (2½ pounds): The star protein, slow-cooked for melt-in-your-mouth tenderness.
- Browning sauce (1 tablespoon): Adds depth and a beautiful dark hue to the oxtail.
- Soy sauce (1 tablespoon): Brings a subtle umami boost that complements the meat.
- Worcestershire sauce (1 tablespoon): Adds complexity and tang to the braising liquid.
- All-purpose seasoning (1 teaspoon): A balanced blend to boost overall flavor.
- Garlic powder (1 teaspoon) & onion powder (1 teaspoon): Essential aromatics enhancing the meat’s savory profile.
- Smoked paprika (½ teaspoon): Contributes a gentle smoky warmth.
- Black pepper (½ teaspoon) & salt (1 teaspoon): For perfect seasoning.
- Vegetable oil (1 tablespoon): Needed to brown the oxtail and develop flavor.
- Chopped onion (1 small): Softens and sweetens the braise.
- Minced garlic (3 cloves): Adds aromatic punch to both oxtail and pasta.
- Fresh thyme (2 sprigs): Infuses herbal brightness.
- Beef broth (2 cups): The braising base that keeps the meat juicy and tender.
- Ketchup (1 tablespoon): Introduces a subtle tang and sweetness to balance spices.
- Scotch bonnet pepper (1 whole, optional): For those who love a fiery island kick.
- Penne pasta (12 ounces): The perfect pasta shape to hold onto every bit of creamy sauce.
- Olive oil (1 tablespoon): Used to sauté vibrant bell peppers and garlic.
- Red, yellow, and green bell peppers (1 of each, sliced): Adds crunch, color, and sweetness.
- Heavy cream (1½ cups): Creates the luscious, dreamy sauce.
- Grated Parmesan cheese (1 cup): For a salty, cheesy richness that ties everything together.
- Jerk seasoning (1 teaspoon): The soul of Caribbean flavor in the sauce.
- Salt and pepper: To taste, for final seasoning.
- Chopped scallions and parsley: For fresh, crisp garnishing that brightens the presentation.
How to Make Rasta Pasta with Oxtail Recipe
Step 1: Marinate and Brown the Oxtail
Start by seasoning your oxtail with browning sauce, soy sauce, Worcestershire sauce, all-purpose seasoning, garlic powder, onion powder, smoked paprika, black pepper, and salt. This combination injects deep, complex flavors that will infuse every bite. For best results, let it marinate for at least 1 hour or, even better, overnight. Once marinated, heat vegetable oil in a large pot or Dutch oven over medium-high heat and brown the oxtail on all sides until beautifully caramelized. This step locks in flavor and develops that irresistible crust.
Step 2: Braise the Oxtail to Tender Perfection
With the oxtail browned, add chopped onion, minced garlic, thyme sprigs, and the whole Scotch bonnet pepper if you like things spicy. Pour in the beef broth and stir in ketchup to add sweetness and tang. Cover the pot, reduce the heat to low, and let the oxtail gently simmer for about 2½ to 3 hours. This slow cooking breaks down the tough fibers, leaving you with meat that falls off the bone and a savory, fragrant sauce full of Caribbean warmth.
Step 3: Prepare the Rasta Pasta Sauce
While the oxtail cooks, bring a pot of salted water to boil and cook penne pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat, then sauté the sliced red, yellow, and green bell peppers along with minced garlic for 3 to 4 minutes until softened but still vibrant. This step gives the sauce texture, color, and sweet undertones that complement the spicy jerk seasoning.
Step 4: Create the Creamy Jerk Sauce
Pour the heavy cream into the skillet, bring it to a gentle simmer, and stir in grated Parmesan cheese and jerk seasoning. Keep stirring until the sauce thickens just enough to coat the pasta. Season with salt and pepper to balance out the richness. This creamy sauce is what makes the “Rasta Pasta” truly special — a silky, spicy hug on your palate.
Step 5: Combine Pasta and Oxtail
Fold the cooked penne pasta into the luscious sauce, tossing to ensure every piece is coated. Finally, add the shredded oxtail meat, mixing gently to combine flavor and texture throughout. Alternatively, you can serve the oxtail meat on top for a striking presentation. Either way, you’re in for a meal that delivers big on taste, comfort, and excitement.
How to Serve Rasta Pasta with Oxtail Recipe
Garnishes
Fresh chopped scallions and parsley sprinkled over the top add a brilliant pop of color and a fresh, herbal note that brightens the richness of the dish. They also provide a slight crunch that enhances the overall eating experience. Don’t skip this simple step — it makes all the difference when plating.
Side Dishes
This Rasta Pasta with Oxtail Recipe pairs beautifully with classic Caribbean sides like crispy fried plantains, which add a sweet contrast to the spicy, creamy pasta. A simple green salad with a zesty vinaigrette also cuts through the richness, keeping your meal balanced and refreshing.
Creative Ways to Present
For a stunning meal that wows your guests, serve the pasta in colorful bowls that mirror the bell peppers’ hues. You can also layer the dish by placing a bed of pasta on the plate, topping it with a generous heap of oxtail meat, then garnishing with herbs and a wedge of lime for a zesty finish. This thoughtful presentation makes it feel special and inviting.
Make Ahead and Storage
Storing Leftovers
After enjoying your delicious Rasta Pasta with Oxtail Recipe, store any leftovers in an airtight container in the refrigerator. It will keep well for 3 to 4 days, giving you convenient, flavorsome meals ready to reheat without sacrificing quality.
Freezing
If you want to keep this treat longer, freeze the oxtail and pasta separately in freezer-safe containers. The oxtail sauce freezes beautifully and retains its flavor, while the creamy pasta is best reheated gently to maintain its texture. Frozen leftovers can last up to 2 months.
Reheating
To bring your leftovers back to life, warm the oxtail and pasta in a skillet over low to medium heat, adding a splash of water or broth to loosen the sauce if needed. Stir frequently until heated through, ensuring the pasta stays creamy and the oxtail luxurious.
FAQs
Can I make this recipe without using Scotch bonnet pepper?
Absolutely! The Scotch bonnet pepper adds authentic heat, but you can omit it or substitute with milder peppers if you prefer less spice. The dish will still be delicious and flavorful thanks to the jerk seasoning and other spices.
Is there a substitute for oxtail if I can’t find it?
You can use beef short ribs or stew beef seasoned with jerk spices as an alternative. While the texture won’t be quite the same, these cuts still deliver excellent richness and depth when slow-cooked.
Can I prepare parts of this recipe in advance?
Yes, marinating the oxtail overnight enhances the flavor, and you can cook the oxtail a day before serving. The sauce and pasta are best made fresh but can be quickly reheated alongside the pre-cooked meat.
Is this dish very spicy?
The heat level is customizable. The Scotch bonnet pepper and jerk seasoning provide spice, but you can reduce or omit the Scotch bonnet. The creamy sauce also helps mellow the heat, offering a balanced flavor.
What kind of pasta works best for Rasta Pasta with Oxtail Recipe?
Penne pasta is ideal because its tube shape catches the creamy sauce and bits of bell pepper perfectly. However, rigatoni or fusilli also work well if you want a different texture.
Final Thoughts
Cooking this Rasta Pasta with Oxtail Recipe is like inviting a burst of Caribbean sunshine into your kitchen. It’s a rewarding, flavor-packed journey that transforms humble ingredients into a feast you’ll want to make again and again. Whether for a special occasion or an everyday treat, this dish promises comfort, adventure, and a whole lot of love on every plate. Dive in and savor each bite—you won’t regret it!
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Rasta Pasta with Oxtail Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean Fusion
Description
Savor the rich flavors of Caribbean cuisine with this indulgent Rasta Pasta with Oxtail recipe. Tender, slow-braised oxtail melts into a creamy, spicy pasta infused with colorful bell peppers, jerk seasoning, and Parmesan cheese, creating a comforting and vibrant main course perfect for any occasion.
Ingredients
For the Oxtail:
- 2½ pounds oxtail pieces
- 1 tablespoon browning sauce
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon all-purpose seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 sprigs thyme
- 2 cups beef broth
- 1 tablespoon ketchup
- 1 Scotch bonnet pepper, whole (optional for heat)
For the Rasta Pasta:
- 12 ounces penne pasta
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1½ cups heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon jerk seasoning
- Salt and pepper to taste
- Chopped scallions and parsley for garnish
Instructions
- Marinate the Oxtail: In a large bowl, season the oxtail pieces with browning sauce, soy sauce, Worcestershire sauce, all-purpose seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper. Cover and let marinate for at least 1 hour or overnight for the best flavor infusion.
- Brown and Braise the Oxtail: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated oxtail and brown on all sides to develop a rich crust. Add chopped onion, minced garlic, thyme sprigs, and whole Scotch bonnet pepper if using. Stir in beef broth and ketchup. Cover the pot, reduce the heat to low, and let it simmer gently for 2½ to 3 hours until the meat becomes tender and starts to fall off the bone.
- Prepare the Pasta: While the oxtail simmers, cook the penne pasta in a large pot of boiling salted water following package instructions until al dente. Drain and set aside.
- Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the sliced red, yellow, and green bell peppers along with minced garlic. Sauté for 3 to 4 minutes until the peppers soften slightly but remain vibrant.
- Make the Creamy Sauce: Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese and jerk seasoning, allowing the sauce to thicken slightly. Season with salt and freshly ground black pepper to taste.
- Combine Pasta and Oxtail: Toss the cooked penne pasta into the creamy sauce, making sure the pasta is evenly coated. Remove the tender oxtail meat from the bones, shred it, and either fold it into the pasta or serve on top as desired.
- Garnish and Serve: Sprinkle chopped scallions and fresh parsley over the top for a burst of color and freshness. Serve hot and enjoy the bold, comforting flavors of this Caribbean fusion dish.
Notes
- Adjust the heat level by choosing whether to include the Scotch bonnet pepper or omit it for milder flavor.
- For a quicker meal, use leftover braised oxtail or substitute with jerk-seasoned beef.
- This dish pairs wonderfully with fried plantains or a simple green salad to balance the richness.
