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.
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 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
Instructions
- Prepare the oxtail: Season the oxtail with Jamaican jerk seasoning and brown sugar, coating each piece evenly to infuse flavor.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
