Simplified Rasta Pasta with Tender Oxtail Recipe

If you’re looking to dive into a dish that bursts with comforting flavors and a touch of island magic, then the Simplified Rasta Pasta with Tender Oxtail Recipe is your new best friend in the kitchen. This gorgeous fusion blends creamy, cheesy pasta with melt-in-your-mouth oxtail that’s been slow-cooked to perfection with Jamaican jerk spices. Every bite delivers a perfect balance of richness, spice, and hearty satisfaction that’s easier to make than you might expect. Trust me, once you try this recipe, it’s going to become a staple for your cozy dinner cravings.

Ingredients You’ll Need

These ingredients are thoughtfully chosen to keep the recipe straightforward while delivering bold layers of flavor and wonderful textures. Each item plays a crucial role—from the tender oxtail taking center stage, to the creamy Parmesan sauce adding lusciousness, and the jerk seasoning infusing that vibrant Caribbean soul.

• 2 pounds oxtail meat: The star of the dish, providing rich, tender meat after slow cooking.
• 1 tablespoon Jamaican jerk seasoning: Adds a spicy, aromatic kick that defines the dish’s flavor profile.
• 1 tablespoon brown sugar: Balances the spices with a hint of sweetness, enhancing caramelization.
• 1 onion, chopped: Builds a savory base and softens to melt into the sauce.
• 2 carrots, chopped: Adds subtle sweetness and a pop of color.
• 3 cloves garlic, minced: Brings a pungent warmth to round out the flavors.
• 3 cups beef broth: The liquid that braises the oxtail to tenderness and layers deep flavor.
• 1 bay leaf: Infuses a subtle herbal note throughout the braising liquid.
• 1 pound penne pasta: A sturdy pasta shape that holds sauce beautifully.
• 1 cup heavy cream: Creates a rich and velvety sauce to coat the pasta.
• 1/2 cup grated Parmesan cheese: Adds savory, nutty depth and thickens the sauce.
• 1/4 cup chopped green onions: Brings freshness, slight sharpness, and good contrast.
• Salt and pepper to taste: Essential seasonings to perfect the dish.

How to Make Simplified Rasta Pasta with Tender Oxtail Recipe

Step 1: Prepare and Season the Oxtail

Start by seasoning your oxtail generously with the Jamaican jerk seasoning and brown sugar. This combination is the magic that sets the tone—spicy, sweet, and full of Caribbean spirit. In a heavy pot or Dutch oven, brown the oxtail on all sides to lock in flavor and create that lovely caramelized crust you’ll want to savor later.

Step 2: Braise the Oxtail Until Tender

After browning, add the chopped onion, carrots, minced garlic, beef broth, and bay leaf to the pot. Bring everything to a gentle simmer, then cover and let it cook low and slow for 2 to 3 hours. This slow cooking is what transforms the oxtail into the tender, fork-falling-apart texture that makes this Simplified Rasta Pasta with Tender Oxtail Recipe so irresistible.

Step 3: Cook the Pasta

While the oxtail does its thing, boil the penne pasta until al dente according to package instructions. This timing means your pasta will be fresh and ready to go when your oxtail comes out tender and flavorful.

Step 4: Prepare the Creamy Parmesan Sauce

In a separate saucepan, combine the heavy cream, Parmesan cheese, and chopped green onions. Warm the mixture gently until the cheese melts into a silky, creamy sauce that’s perfectly indulgent. This sauce is the lush element that ties the pasta effortlessly to the shredded oxtail.

Step 5: Combine Oxtail Meat with Sauce

Once your oxtail is tender, carefully remove it from the pot and shred the meat, discarding any bones. Return the shredded meat to the sauce in the pot, then season with salt and pepper to your liking.

Step 6: Toss Pasta and Oxtail Sauce Together

Finally, introduce the cooked penne pasta to the oxtail and creamy sauce. Toss everything together gently so each piece of pasta becomes luxuriously coated. Serve the dish immediately for the best experience of flavors and textures in your Simplified Rasta Pasta with Tender Oxtail Recipe.

How to Serve Simplified Rasta Pasta with Tender Oxtail Recipe

Garnishes

A sprinkle of freshly chopped parsley or extra green onions on top adds a fresh burst of color and a slight brightness that contrasts beautifully with the rich sauce. A light dusting of Parmesan cheese can give an extra cheesy touch and make your presentation pop.

Side Dishes

This creamy, hearty pasta pairs beautifully with a simple green salad dressed with a light vinaigrette. For something more Caribbean-inspired, try serving it alongside steamed callaloo or fried plantains to amplify the authentic vibes and round out the meal.

Creative Ways to Present

For a special occasion, plate your pasta in a shallow bowl with a few delicate sprigs of thyme or cilantro on top. You might also serve the oxtail separately on a platter for guests to pile over the pasta themselves, making it a fun, interactive dining experience.

Make Ahead and Storage

Storing Leftovers

Leftover Simplified Rasta Pasta with Tender Oxtail Recipe stores wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making for an even tastier next-day meal.

Freezing

If you want to keep it longer, place the cooled pasta and oxtail in a freezer-safe container. It freezes well for up to 2 months. Be sure to thaw it in the fridge overnight before reheating to preserve the texture and flavor.

Reheating

Reheat gently on the stove over low heat, stirring frequently to prevent the cream sauce from breaking. Adding a splash of broth or cream can help restore the silky consistency. Alternatively, microwave in bursts, stirring in between until warmed through.

FAQs

Can I use another cut of meat instead of oxtail?

While oxtail is ideal for its rich flavor and gelatinous texture, beef short ribs can be a good substitute if you want a similar slow-cooked result. Just adjust cooking time accordingly.

Is the dish very spicy due to the jerk seasoning?

The jerk seasoning adds warmth and aromatic spice but isn’t overwhelmingly hot. You can always adjust the amount based on your tolerance or use a mild jerk blend if preferred.

Can I make the sauce dairy-free?

Absolutely! You can substitute the heavy cream with coconut cream and use a dairy-free cheese alternative to keep the creamy texture and still enjoy the essence of the dish.

What type of pasta works best for this recipe?

Penne pasta is perfect here due to its shape and ability to hold the creamy sauce well. However, rigatoni or fusilli are great alternatives too if that’s what you have on hand.

How long does it take to cook the oxtail properly?

Typically, it takes about 2 to 3 hours simmering on low heat for the oxtail to become tender enough to shred easily. Patience at this stage really rewards you with that melt-in-your-mouth texture.

Final Thoughts

Making the Simplified Rasta Pasta with Tender Oxtail Recipe is like getting a warm hug from the Caribbean—comforting, flavorful, and deeply satisfying. Whether you’re cooking for family or just treating yourself to something special, this dish brings joy to the table with every forkful. Give it a try and watch it become one of your favorite go-to meals that’s sure to impress and delight every time.

Simplified Rasta Pasta with Tender Oxtail Recipe

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• Author: admin
• Total Time: 2 hours 45 minutes
• Yield: 6 servings 1x

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Description

This Simplified Rasta Pasta with Oxtail is a hearty Caribbean-inspired dish featuring tender, slow-cooked oxtail infused with Jamaican jerk seasoning, paired with creamy Parmesan pasta. The rich flavors and comforting texture make it a perfect meal for family dinners or special occasions.

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Ingredients

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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 and Sauce

• 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

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Instructions

1. Prepare the oxtail: Season the oxtail with Jamaican jerk seasoning and brown sugar, coating each piece evenly to infuse flavor.
2. Brown the oxtail and simmer: In a Dutch oven or large pot, brown the oxtail pieces on all sides over medium-high heat to seal in juices. Add chopped onion, carrots, minced garlic, beef broth, and bay leaf. Bring the mixture to a simmer, cover the pot, and cook on low heat for 2 to 3 hours until the oxtail is tender and falling off the bone.
3. Cook the pasta: While the oxtail is cooking, bring a large pot of salted water to a boil. Cook the penne pasta following the package instructions until al dente. Drain and set aside.
4. Make the sauce: In a separate saucepan, combine the heavy cream, grated Parmesan cheese, and chopped green onions. Warm over medium heat, stirring frequently until the cheese has melted and the sauce becomes creamy and slightly thickened.
5. Shred the oxtail: Carefully remove the cooked oxtail pieces from the pot and shred the meat with two forks, discarding any bones. Return the shredded meat to the pot with the remaining cooking liquid.
6. Combine sauce and season: Stir the creamy Parmesan sauce into the pot with the shredded oxtail. Adjust seasoning by adding salt and pepper to taste, allowing flavors to meld together for a few minutes over low heat.
7. Toss pasta with oxtail sauce: Add the drained penne pasta to the pot and toss thoroughly to ensure the pasta is evenly coated with the oxtail and cream sauce mixture.
8. Serve immediately: Plate the Rasta Pasta with oxtail hot, garnished with additional green onions if desired, and enjoy a rich and savory Caribbean-inspired feast.

Notes

• Jamaican jerk seasoning can be adjusted to taste depending on spice preference.
• For a thicker sauce, simmer the cream and Parmesan mixture longer to reduce.
• Leftovers can be refrigerated up to 3 days or frozen for up to 2 months.
• Use a Dutch oven or heavy-bottomed pot to prevent sticking and ensure even cooking of the oxtail.
• To save time, oxtail can be pressure cooked instead of slow simmered, reducing cook time to about 1 hour.

• Prep Time: 15 minutes
• Cook Time: 2 hours 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Caribbean