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
Scale
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.
