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Creamy Jerk Rasta Pasta

Creamy Jerk Rasta Pasta is a rich and flavorful one-skillet pasta made with tender penne, colorful bell peppers, smoky jerk seasoning, and a creamy Parmesan and mozzarella sauce. It is bold, comforting, and easy enough for a weeknight dinner.
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Course: Dinner, Main Course
Cuisine: American, Caribbean Inspired
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 1 lb penne pasta
Vegetables
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 orange bell pepper sliced
  • 1/2 onion sliced
  • 3 cloves garlic minced
Creamy Jerk Sauce
  • 2 tablespoons butter
  • 2 cups heavy whipping cream
  • 4 oz cream cheese
  • 1 cup shredded Parmesan cheese
  • 1 cup mozzarella cheese shredded
  • 1/4 cup jerk sauce start with 3 tablespoons and add more to taste
  • 1-2 tablespoons jerk seasoning to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • black pepper to taste
  • salt only if needed
  • 1 cup reserved pasta water use as needed to loosen the sauce

Equipment

  • Large pot
  • Large skillet
  • Colander
  • Wooden spoon

Method
 

  1. Cook the penne according to the package directions. Before draining, reserve about 1 cup of the pasta water. Drain the pasta and set aside.
  2. Heat a large skillet over medium heat. Add a little butter or oil, then add the sliced red, yellow, and orange bell peppers along with the sliced onion.
  3. Sauté the peppers and onion until they begin to soften.
  4. Add the minced garlic and cook for about 30 seconds, stirring constantly.
  5. Reduce the heat to low. Add the 2 tablespoons of butter and the heavy whipping cream.
  6. Add the cream cheese and stir until it has completely melted into the cream and the sauce is smooth.
  7. Stir in 3 tablespoons of jerk sauce. Taste and add more jerk sauce, up to 1/4 cup total, for a stronger jerk flavor.
  8. Add the jerk seasoning, smoked paprika, garlic powder, onion powder, and black pepper. Stir well to combine.
  9. Add the Parmesan and mozzarella cheese. Stir over low heat until the cheese is fully melted and the sauce is thick, creamy, and glossy.
  10. Add the cooked penne to the skillet and toss until every piece is evenly coated in the creamy jerk sauce.
  11. If the sauce is too thick, add the reserved pasta water a little at a time until it reaches your preferred consistency.
  12. Simmer over low heat for 2 to 3 minutes so the pasta absorbs the flavor of the sauce.
  13. Taste before adding salt. Add additional jerk sauce or seasoning if desired, then serve warm.

Notes

Taste the pasta before adding salt because the jerk seasoning and cheeses may already provide enough saltiness.
For a spicier pasta, stir in additional jerk sauce at the end after removing the skillet from the heat.
Reserve about 1 cup of pasta water before draining the penne. Add it gradually if the sauce becomes too thick.
Leftovers reheat best with a splash of heavy cream, milk, or pasta water to loosen the sauce and restore its creamy texture.