Rasta Pasta Recipe - Creamy Pasta w/ Caribbean Jerk Chicken (2024)

FAQs

What is Rasta pasta sauce made of? ›

Basically, rasta pasta in the Jamaican culture is made from jerk seasoning, bell peppers, cream, and pasta. The colors from the dish originally reflected the colors of the Rastafarian culture: red, green, and yellow, which prompted someone to call it "rasta pasta".

Another name for jerk pasta is Rasta pasta—it was first created in Negril, Jamaica in 1985 by Chef Lorraine Washington in her Paradise Yard restaurant kitchen. Chef Lorraine recalls making fettuccine for a crew of construction workers and topping it with red sauce and then a bit of ackee, Jamaica's national fruit.

Ingredients In Jamaican Jerk Seasoning

Spices – Cumin, nutmeg, allspice, smoked paprika, cinnamon. Heat – Red pepper flakes and cayenne pepper. Sugar – Just some brown sugar for a well rounded depth of flavor. Seasoning – Salt and pepper.

While bechamel sauce is made with milk and flour, alfredo sauce is mainly made with heavy cream and cheese. Both have a creamy texture that thoroughly coats pasta noodles, but bechamel tends to be thicker than alfredo sauce.

Most types of Italian pasta sauce fall into one of several distinct categories. There are tomato-based sauces, such as the classic spaghetti sauce or marinara; there are heavier, cream-based sauces; there are wine-based sauces; and there are oil-based sauces like pesto or aglio e olio.

Blend green onions, peanut oil, vinegar, allspice, habanero chile peppers, ginger, garlic, lime juice, brown sugar, thyme, soy sauce, ketchup, peppercorns, and cinnamon in a blender until smooth.

Jamaican jerk sauce primarily developed from these Maroons, seasoning wild hogs with native allspice and slow cooking them over indigenous pimento wood, and adding the also native Scotch bonnet pepper, which is largely responsible for the heat found in Caribbean jerks.

And Jamaica has its rasta pasta, a dish that, according to one origin story, stretches back to 1985 when Lorraine Washington, a chef from Negril, topped fettuccine with tomato sauce and ackee, a creamy island fruit.

Who owns Rasta Pasta? ›

Footprints Cafe Inc. is the official home of the Rasta Pasta and proud owners of the Rasta Pasta trademark and brand.

They called it Rasta Pasta because the colors of the dish reminded the yellow-red-green colors of the Jamaican flag, and the fettuccini on the plate looked like dreadlocks which are one of the Rastafarian haircut traditions. So, the meal started its way with the name Rasta Pasta.

There are three main ingredients in jerk spices: scotch bonnet, allspice, and thyme. Whether it's meat, poultry or vegetables, jerk sauce can be added to give any dish its distinctive flavor.

The word jerk reportedly stems from the Spanish charqui, meaning dried strips of meat similar to the modern-day jerky. In Jamaica, jerk chicken is famous for its pungent marinade, marked by allspice and Scotch bonnet peppers, which are similar to habanero chili peppers.

Pickapeppa Sauce Is the Jamaican Condiment That Makes Everything Better. It's known as the Jamaican A1, and I was raised on it.

With a combination of scotch bonnet peppers, pimento (all spice), nutmeg, soy sauce and thyme amongst other seasonings, jerk sauce is JAMAICA in a bottle. You get hints of sweet, salty, lots of spicy and a kick of flavour that can only be described as “island-y”.

Alfredo is basic – pasta, cream, parmesan, parsley. Carbonara is a little more complicated – pasta, onion, pancetta, garlic, egg yolks, cream, parmesan, parsley. Because this is a gluten-free version we have to use spaghetti – if you're not gluten-free use anything from penne to linguini.

Family Favorites Traditional Pasta Sauce

Tomato Puree (Water, Tomato Paste), Diced Tomatoes, Tomato Juice, Sugar, Salt, Basil, Dehydrated Onion, Spices, Dehydrated Garlic, Citric Acid, Calcium Chloride, Contains 2% or less of Olive Oil.