Footprints Rasta Pasta Recipe: Jamaican Jerk Cream Sauce with Veggies

This dish brings Jamaican boldness to your pasta bowl with a creamy jerk sauce and colorful vegetables.

The vibrant red, yellow, and green peppers create the signature Rasta colors while the spicy, aromatic jerk seasoning delivers authentic Caribbean flavor.

Ingredients for Footprints Rasta Pasta

Short list of vibrant ingredients brings Jamaican flavors to pasta night.

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The bell peppers are non-negotiable for those Rasta colors. Whole Foods or Trader Joe’s usually have all three colors in one package—saves hunting. Look for firm peppers with vibrant, glossy skin. Jerk seasoning varies wildly in heat. Walkerswood or Grace brands are authentic (find them in the international aisle). If using wet paste, it’s spicier—adjust to taste.

No jerk seasoning? Substitute with a mix of allspice, thyme, cayenne, and garlic powder at one-third the amount. Heavy cream can be half-and-half in a pinch (just less rich). For a lighter version, coconut milk adds Caribbean flair. The scallions? Green onions work the same—just use the whole thing. Penne’s ridges hold sauce best, but rotini or fusilli work too.

Leftovers keep 4-5 days in the fridge—reheat gently so the cream doesn’t separate. Freeze without the pasta (just the sauce and peppers) for up to 3 months. The jerk flavor actually deepens overnight, so it’s even better the next day.

Instructions

Here’s how I make this vibrant dish with perfect texture every time.

Step 1: Cook the Penne to Al Dente

Bring a large pot of salted water to a rolling boil. Add the 12 oz Penne Pasta and cook according to package instructions until 1 minute shy of al dente. The pasta should still have a slight bite in the center.

Reserve ½ cup of the starchy pasta water before draining. This liquid gold will help bind the sauce later. Drain the pasta but don’t rinse it—the surface starch is your friend here. Set it aside while you build the sauce.

Step 2: Sauté the Bell Peppers and Aromatics

Heat the 2 tbsp Vegetable Oil in a large skillet over medium-high heat. Add the diced Red Bell Pepper, Yellow Bell Pepper, and Green Bell Pepper. Sauté for 4-5 minutes until the vegetables soften slightly but still retain their bright color and a bit of crunch.

Push the peppers to one side of the pan and add the minced 4 cloves Garlic Cloves and thinly sliced 4 whole Scallions. Cook for 1-2 minutes until just fragrant—don’t let the garlic burn. Stir everything together and sprinkle with the 2 tbsp Jerk Seasoning, 1 tsp Salt, and 0.5 tsp Black Pepper.

Step 3: Build the Creamy Jerk Sauce

Reduce the heat to medium and add the 2 tbsp Butter to the skillet. Once melted, stir in the 1 tbsp All-Purpose Flour to create a light roux. Cook for 1 minute to remove the raw flour taste.

Slowly pour in the 1.5 cups Heavy Cream, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer and let it thicken for 2-3 minutes until it coats the back of a spoon. The sauce should be rich and velvety, with the jerk seasoning fully incorporated.

Step 4: Combine Pasta and Sauce

Add the cooked penne to the skillet with the jerk cream sauce. Toss everything together, adding splashes of the reserved pasta water as needed to loosen the sauce. The pasta should be well coated but not swimming in sauce.

Cook for an additional 1-2 minutes over medium heat to let the flavors meld. The pasta will finish cooking in the sauce, absorbing all those bold jerk flavors. Taste and adjust seasoning if needed.

Step 5: Garnish and Serve

Remove the skillet from heat and sprinkle the 0.5 cup Parmesan Cheese over the top. Stir gently to combine, allowing the residual heat to melt the cheese slightly. The dish should be creamy, with vibrant pops of red, yellow, and green from the peppers.

Serve immediately while hot, garnished with extra scallions if desired. The jerk seasoning gives it a warm, spicy kick that balances perfectly with the cool creaminess of the sauce.

Essential Equipment for footprints rasta pasta

Essential Skillet

I always reach for my 12-inch stainless steel skillet—All-Clad is my go-to brand. The large surface lets you sauté all those bell peppers without crowding, which prevents steaming. A heavy bottom ensures even heat distribution for the cream sauce. 🔥

Pasta Pot

Use a 5-6 quart pot with a fitted lid for boiling the penne. I prefer enamel-coated cast iron like Le Creuset because it retains heat beautifully. The lid helps bring water to a boil faster and keeps it at a rolling boil while cooking.

Whisk for Sauce

A balloon whisk is essential for creating that silky jerk cream sauce. The wide shape helps incorporate the flour smoothly and prevents lumps. I keep a 10-inch whisk from OXO in my kitchen for sauces like this one.

Cutting Board

Prep all your vegetables on a large, stable cutting board. I use a bamboo board from John Boos—it’s gentle on knives and big enough to handle all three bell peppers at once. The juice grooves help catch any stray pepper bits.

Chef’s Knife

A sharp 8-inch chef’s knife makes quick work of dicing those peppers. My Wüsthof has been my trusty companion for years. Keep it honed—dull knives slip and make prep dangerous and inefficient.

Microplane for Cheese

For that perfect Parmesan finish, a Microplane grater creates those feathery, melt-in-your-mouth shavings. I also use mine for garlic when I want an extra-fine mince. It’s one of those tools that feels like a luxury but becomes essential once you try it. ✨

Frequently Asked Questions