Description
This simplified recipe captures the essential flavors of Rasta Pasta while streamlining the cooking process. With tender, spiced oxtail and creamy pasta, it’s a comforting dish perfect for any occasion.
Ingredients
Scale
- 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
- 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: Season the oxtail with Jamaican jerk seasoning and brown sugar. In a Dutch oven or large pot, brown the oxtail on all sides. Add the onion, carrots, garlic, beef broth, and bay leaf. Bring to a simmer, cover, and cook for 2-3 hours, or until the oxtail is tender.
- Cook the pasta: While the oxtail is cooking, cook the penne pasta according to package directions. Drain and set aside.
- Make the sauce: In a separate saucepan, combine the heavy cream, Parmesan cheese, and green onions. Bring to a simmer and cook for a few minutes, or until the cheese is melted and the sauce is creamy.
- Assemble the dish: Once the oxtail is cooked, remove it from the pot and shred the meat. Return the shredded oxtail to the pot with the sauce. Season with salt and pepper to taste.
- Combine with pasta: Toss the cooked pasta with the oxtail and sauce. Serve immediately
Notes
For added heat, consider including some chopped Scotch bonnet peppers when cooking the oxtail.
- Prep Time: 15 mins
- Cook Time: 2 hours 30 minutes
- Category: main course
- Method: Stovetop
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg