Jamaican Jerk Pasta
Serves 2 to 4
Here is what you need:
½ of a large onion, sliced
1 or 2 jalapeno peppers, seeded and sliced or ½ green bell sliced
½ red bell pepper or 3 mini red bell peppers, seeded and sliced
½ orange/ yellow bell pepper or 3 mini peppers, seeded and sliced
3 cloves garlic chopped
2 TBS jerk seasoning, or more to taste.
2/3 cup coconut milk (if you don’t like coconut substitute half and half or heavy cream)
1 can (14 ounce) diced fire roasted tomatoes with liquid in can
2/3 cup fresh grated Parmesan cheese, divided
12 ounces of fettuccine pasta, boxed or fresh (or any long pasta of your liking)
olive oil
kosher salt and fresh cracked pepper
fresh chopped parsley or cilantro for serving.
Option: Sauted shrimp or chicken seasoned with more jerk seasoning and some olive oil.
Here is what you need to do:
Heat 2 TBS of olive oil in a large pan on medium heat and add the onion and peppers season with a little salt. Taste your jerk seasoning, if it’s salty you may want to skip the salt. You want to cook the peppers and onions down until they soften but are not mushy. Add in the garlic and jerk seasoning and cook, stirring, for about a minute.
Add the tomatoes and their juice to the pan and cook them down for 5 minutes then add in the coconut milk.
Slide the pan off the heat and sprinkle with just a little bit of Parmesan cheese.
Cook the pasta in salted boiling water about a minute or two shy of the directions. If you are using fresh, remember it cooks fast. Drain pasta, reserving a little pasta water in case you need some to loosen the sauce. Add the pasta to the sauce, it will finish cooking in there.
If you are adding shrimp or chicken, coat the shrimp/chicken in oil and season with jerk seasoning and salt and pepper if needed. In a separate pan, heat the pan to medium-high heat. Cooking time will depend on what you are searing. Just make sure it’s cooked through.
Plate the pasta/peppers/onions, top with Parmesan then sprinkle with parsley. Serve with shrimp/chicken if using.
Let's Eat!!