Simplified Rasta Pasta with Oxtail

Introduction

There’s something magical about the vibrant flavors of Caribbean cuisine, and this Simplified Rasta Pasta with Oxtail brings those flavors right to your table with minimal fuss. The first time I made this dish, my family was captivated by the tender oxtail and the creamy, savory pasta. It quickly became a favorite, often requested for family gatherings and special occasions. The combination of Jamaican jerk seasoning, hearty vegetables, and a rich cream sauce makes for a dish that feels indulgent yet is surprisingly easy to prepare.

Ingredients

For the Oxtail:

• 2 pounds oxtail meat
• 1 tablespoon Jamaican jerk seasoning
• 1 tablespoon brown sugar
• 1 onion, chopped
• 2 carrots, chopped
• 3 cloves garlic, minced
• 3 cups beef broth
• 1 bay leaf

For the Pasta:

• 1 pound penne pasta
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped green onions
• Salt and pepper to taste

Instructions

Prepare the Oxtail:

1. Season the oxtail with Jamaican jerk seasoning and brown sugar, making sure to coat it evenly.
2. In a Dutch oven or large pot, brown the oxtail on all sides over medium heat. This step adds depth of flavor to the dish.
3. Once browned, add the chopped onion, carrots, minced garlic, beef broth, and bay leaf. Bring the mixture to a simmer.
4. Cover the pot and cook for 2-3 hours, or until the oxtail is tender and the meat easily pulls away from the bone.

Cook the Pasta:

5. While the oxtail is cooking, prepare the penne pasta according to package directions. Drain and set aside once done.

Make the Sauce:

6. In a separate saucepan, combine the heavy cream, grated Parmesan cheese, and chopped green onions.
7. Bring the mixture to a simmer, stirring frequently, and cook for a few minutes until the cheese is melted and the sauce is creamy.

Assemble the Dish:

8. Once the oxtail is cooked, carefully remove it from the pot. Shred the meat, discarding any bones.
9. Return the shredded oxtail to the pot with the sauce, mixing well to combine. Season with salt and pepper to taste.

Combine with Pasta:

10. Toss the cooked penne pasta with the oxtail and sauce, ensuring everything is well coated. Serve immediately.

Nutrition Facts

• Servings: 6
• Calories per serving: Approximately 600
• Sugar: 4g
• Sodium: 800mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 100mg

Preparation Time

• Total Time: Approximately 3 hours 30 minutes
• Prep Time: 15 minutes
• Cook Time: 3 hours 15 minutes

How to Serve

• Serve hot, garnished with additional green onions for a pop of color.
• Pair with a side salad for a complete meal.
• Enjoy with crusty bread to soak up the delicious sauce.

Additional Tips

1. Slow Cooker Option: For a hands-off approach, you can prepare the oxtail in a slow cooker. Cook on low for 6-8 hours.
2. Spice it Up: If you prefer more heat, add a diced Scotch bonnet pepper or a dash of hot sauce to the oxtail mixture.
3. Vegetable Additions: Feel free to add other vegetables like bell peppers or spinach for extra nutrition.
4. Gluten-Free Option: Substitute penne pasta with a gluten-free alternative to accommodate dietary restrictions.
5. Make-Ahead: The oxtail can be cooked in advance and refrigerated. Just reheat and combine with the pasta when ready to serve.

Recipe Variations

• Vegetarian Version: Replace oxtail with hearty mushrooms or jackfruit and use vegetable broth instead of beef broth for a vegetarian twist.
• Different Pasta Shapes: While penne works great, other shapes like fettuccine or fusilli can be used for variation.
• Add Cheese: For extra richness, mix in mozzarella or goat cheese into the sauce.

Serving Suggestions

• Serve with a side of roasted vegetables or a light coleslaw to balance the richness of the pasta.
• Consider a refreshing fruit salad for dessert to cleanse the palate after this hearty meal.

Freezing and Storage

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the assembled dish for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQ Section

1. Can I use other cuts of meat?
   Yes, you can substitute oxtail with beef short ribs or chuck roast if desired.
2. What if I can’t find Jamaican jerk seasoning?
   You can make your own by mixing spices like allspice, thyme, garlic powder, and cayenne pepper.
3. Is there a dairy-free option for the sauce?
   Yes, substitute heavy cream with coconut cream and use nutritional yeast for a cheesy flavor.
4. How can I thicken the sauce?
   If you prefer a thicker sauce, add a slurry of cornstarch and water while cooking.
5. Can I make this dish spicier?
   Absolutely! Add chopped jalapeños or extra jerk seasoning to increase the heat level.
6. How do I know when the oxtail is done?
   It should be tender and easily fall off the bone when fully cooked.
7. Can I make this in advance?
   Yes, you can prepare the oxtail a day ahead and reheat it when ready to serve.
8. What can I serve with Rasta Pasta?
   It pairs well with a fresh salad or grilled vegetables.
9. How should I store leftovers?
   Keep leftovers in an airtight container in the fridge for up to 3 days.
10. Can I add more vegetables to the dish?
    Yes, adding vegetables like spinach or bell peppers is a great way to enhance the dish.

Conclusion
Simplified Rasta Pasta with Oxtail is not only a delicious dish but also an excellent way to bring the vibrant flavors of Jamaican cuisine into your home. With its tender meat, creamy sauce, and the comforting familiarity of pasta, it’s bound to become a family favorite. Whether for a cozy dinner or a special gathering, this recipe offers the essence of Caribbean cooking without overwhelming complexity. Give it a try, and enjoy the warmth and flavors it brings to your table!

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