Rasta Pasta combines the spicy flavors of Jamaican cuisine with the creamy, cheesy comfort of a satisfying dinner. Enhanced with shrimp, chicken, sausage, and sautéed bell peppers, it’s a dish that bursts with rich, bold Caribbean flavors.
For more creamy pasta recipes, try my Creamy Blackened Salmon Pasta Recipe, Italian Pasta Salad, and Chicken Alfredo Lasagna next.
I love making rasta pasta because it’s a vibrant, hearty dish that comes together in just about 30 minutes. It’s perfect for using up leftover chicken and creating something new and flavorful.
Now most rasta pasta recipes include jerk seasoning but I swapped it for cajun seasoning. It adds a different kind of warmth and spice that pairs perfectly with the creamy, cheesy sauce. With the addition of shrimp, chicken, and sausage, this version is packed with flavor and has become my go-to for a quick, satisfying dinner.
What is Rasta Pasta?
Rasta pasta began as a vegetarian dish featuring pasta, colorful bell peppers, and a creamy sauce. It is often seasoned with Caribbean spices like jerk seasoning and reflects the Rastafarian focus on plant-based ingredients, excluding meat and shellfish.
The Origin
Rasta pasta was first created by Chef Lorraine Washington at her Paradise Yard Restaurant in Negril in 1985. She prepared a meal featuring ackee on tomato sauce over homemade fettuccini for construction workers, who were struck by the dish’s resemblance to Rastafarian colors.
One of the workers named it “Rasta Pasta." The dish was such a hit that it stayed on the restaurant’s menu until 1997 and has since become a beloved Jamaican staple worldwide.
Rasta Pasta Ingredients
- Pasta: Fettuccine or any pasta that holds onto the sauce well is ideal. It soaks up the creamy sauce, ensuring every bite is flavorful.
- Water: Used to boil the pasta, providing the base for achieving an al dente texture.
- Salt (for water): Seasons the pasta from the inside, enhancing its overall flavor.
- Olive Oil: Used for sautéing, adding a subtle richness while preventing sticking.
- Whole chicken breast: Adds protein and pairs well with the Cajun seasoning and creamy sauce.
- Seasoning: Seasoned salt and black pepper enhance the chicken's flavor and adds a savory element.
- Smoked sausage: Brings a smoky, robust flavor that complements the Cajun seasoning and creamy sauce.
- Shrimp (frozen or fresh): Adds a sweet, tender protein that absorbs the seasoning well.
- Seasoning: Cajun seasoning provides a warm, spicy flavor that pairs with the creamy sauce.
- Butter: Adds richness to the sauce and helps sauté the vegetables.
- Veggies and aromatics: Red bell pepper adds sweetness, onion and garlic provide a savory base, and Roma tomato adds freshness.
- Heavy cream: Creates a smooth, creamy sauce that balances the spicy flavors.
- Parmesan cheese: This cheese adds a salty, nutty flavor and enhances the creaminess of the sauce.
Additional Seasonings
- Seasoned salt
- Cajun seasoning
- Garlic powder
- Onion powder
- Black pepper
- Allspice
- Cinnamon
How to Make Rasta Pasta
See recipe card for ingredient quantities and full instructions.
Cook Pasta to Al Dente
I start by bringing a large pot of water to a boil with half a tablespoon of salt. Once it’s ready, I add the pasta and lower the heat to medium. I let it cook for 10-15 minutes until it reaches al dente, then drain and set it aside while I move on to the next step.
As the pasta cooks, I heat up a skillet over medium heat and add 2 tablespoons of olive oil.
Prepare Chicken, Sausage & Shrimp
I season the chicken with seasoned salt and black pepper before placing it in the skillet. I cook it for 5 minutes on each side, then remove it and set it aside.
Next, I slice the smoked sausage into ½-inch pieces and add them to the same skillet. I let them cook for 2-3 minutes on one side, flip them, and cook the other side until they're browned. Once done, I remove the sausage and set it aside.
If I’m using frozen shrimp, I make sure it’s completely thawed first. I season the shrimp with Cajun seasoning, then cook them in the skillet for just one minute per side to avoid overcooking. I take the shrimp out and set them aside with the other proteins.
Sauté Veggies
In the same skillet, I add the remaining olive oil and 4 tablespoons of butter. I toss in the strips of bell pepper, chopped onion, diced tomato, and garlic. Then I sauté everything for about 6 minutes until the vegetables are tender but still crisp.
Add Heavy Cream & Cheese
I gently pour the heavy cream into the skillet and stir it into the sautéed vegetables. Then, I add the grated Parmesan cheese and all the seasonings, letting the sauce simmer on medium-low heat. The sauce becomes rich and full of flavor as it cooks.
Add Protein & Serve Rasta Pasta
I slice up the cooked chicken into bite-sized pieces and add it back to the skillet along with the sausage and shrimp. I mix everything into the creamy sauce until well combined. Finally, I add the pasta and toss it with the sauce, making sure it's fully coated before serving.
Pro Tips
- Cook the pasta until al dente so it maintains its texture and absorbs the sauce perfectly.
- Season the chicken, shrimp, and sausage well to ensure every bite is packed with flavor.
- Sauté the bell peppers, onion, tomato, and garlic until tender but slightly crisp for the best texture and flavor.
- Simmer the sauce on medium-low heat to let the flavors meld and the cheese melt smoothly without curdling.
- Use freshly grated parmesan cheese for a richer flavor and smoother melt in the sauce.
Storage
Once it's cooled down to room temperature, store leftover rasta pasta in an airtight container. Place it in the fridge for up to 4 days. Reheat individual servings in the microwave or over low heat on the stove. You may need to add a splash of liquid to loosen the sauce.
Variations
- Spices: You can swap the Cajun seasoning in this rasta pasta recipe for jerk seasoning, either store-bought or homemade, for a more authentic Jamaican flavor. To make your own jerk spice blend, you'll need ingredients like allspice, thyme, cinnamon, nutmeg, garlic powder, onion powder, cayenne pepper, and brown sugar. This combination will add a warm, spicy, and slightly sweet kick to the dish.
- Dairy-Free: Swap heavy cream for coconut milk, omit the cheese, and replace the butter with extra olive oil.
- Pasta: Penne or rigatoni are good options. But you can use whatever you have on hand! Try spaghetti noodles, bow tie pasta, or anything pasta that you already have stocked in your pantry.
- Cheeses: Italian or mozzarella would spread just as well as Parmesan and make for a great flavor. But if you want a super cheesy pasta, you can combine all three!
FAQ
Is rasta pasta spicy?
Yes, this version of rasta pasta has a mild to moderate level of spiciness due to the cajun seasoning. The spice adds warmth and depth to the dish without being overwhelmingly hot. If you prefer less spice, you can reduce the amount of cajun seasoning or use a milder version.
What can I use if I don’t have heavy cream?
You can substitute heavy cream with half-and-half or a mix of milk and a bit of cream cheese for a similar creamy texture. Keep in mind this may slightly alter the flavor.
How do I adjust the consistency of the sauce?
If the sauce is too thick, add a bit of reserved pasta water or more cream. If it’s too thin, let it simmer a bit longer to reduce and thicken.
More Pasta Recipes
Looking for other recipes like this? Try these:
After you try this Rasta Pasta recipe, I'd love to hear your thoughts. Comment below and follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious recipes!
📖 Recipe
Ingredients
- 1 pound Pasta (see notes)
- Water to boil pasta
- ½ tablespoon Salt (for water)
- ½ cup Olive Oil
- 1 whole Chicken breast
- ½ tablespoon Seasoned salt for chicken
- 1 teaspoon Black pepper for chicken
- 1 pound Smoked sausage
- 1 pound Shrimp frozen or fresh
- 1 tablespoon Cajun seasoning for shrimp
- 4 tablespoons Butter
- 1 whole Red bell pepper cut in strips
- ½ medium Onion roughly chopped
- 1 whole Roma tomato diced
- 1 clove Garlic diced
- 2 cups Heavy cream
- 2 cups Parmesan cheese grated
- Water as needed, check post and notes
Seasonings
- 1 tablespoon Seasoned salt
- 1 tablespoon Cajun seasoning
- 2 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Black pepper
- ⅛ teaspoon All spice
- ⅛ teaspoon Cinnamon
Instructions
- Add water to a large stock pot, add in the ½ pinch of salt and bring it to a boil over medium high. Gently place the pasta into the water and reduce the heat to medium. Boil for 10-15, checking for al dente pasta (see post for details). Drain the pasta and set aside. Start with step 2 while pasta is cooking
- Heat a skillet over medium and add 2 tablespoons of olive oil. Season chicken with seasoned salt and black pepper, and add the chicken to the skillet. Cook for 5 minutes per side. Remove the chicken from the skillet and set aside.
- Slice sausage into ½ thick slices. Add the sausage to the same skillet and cook for 2-3 minutes, and flip to cook the other side. Once the sausage is cooked, remove from the skillet and set aside.
- If using frozen shrimp, be sure that it is thawed out completely. Season shrimp with cajun seasoning. Place the shrimp in the skillet and cook for one minute per side (do not overcook). Remove the shrimp and set it aside.
- Add remaining olive oil, and 4 tablespoons of butter to the same skillet. Next add the bell pepper strips, onion, diced tomato, and garlic. Sauté for 6 minutes until veggies are tender and crisp.
- Gently pour in heavy cream and mix it into the pepper and onions. Add the parmesan cheese, and all of the seasonings and spices. Let this simmer over medium-low.
- Slice up the cooked chicken breast to desired bite-size pieces. Add the chicken, sausage, and shrimp into the creamy sauce and mix until thoroughly combined.
- Mix pasta in with the cream sauce and combine well.
T says
So good!!