Simplified Rasta Pasta with Oxtail Recipe
If you’re craving a dish that’s equal parts Caribbean comfort and creamy pasta bliss, this Simplified Rasta Pasta with Oxtail is about to become your new obsession. Imagine fall-off-the-bone tender oxtail mingling with colorful bell peppers, a luscious coconut cream sauce, and perfectly cooked penne—each bite is a celebration of bold flavors and soulful cooking. This recipe takes all the best elements of classic Rasta Pasta and elevates it with the rich, savory depth of oxtail, making it a true showstopper for family dinners or festive gatherings.
Ingredients You’ll Need
The magic of Simplified Rasta Pasta with Oxtail lies in its vibrant yet approachable ingredients. Each one brings something special to the table—whether it’s the spicy warmth of the Scotch bonnet, the sweet crunch of bell peppers, or the silky richness of coconut milk. Here’s what you’ll need and why you’ll love each component:
- Oxtails (2 pounds, trimmed): The star of the show, these become meltingly tender after slow cooking, adding deep flavor to the sauce.
- Vegetable oil (2 tablespoons): Helps brown and seal in the oxtail’s juices for maximum flavor.
- Large onion (1, chopped): Adds a sweet, savory base that anchors the sauce.
- Garlic (3 cloves, minced): Gives a fragrant, earthy punch that wakes up the taste buds.
- Green onions (2, sliced): Provide brightness and a subtle peppery kick.
- Scotch bonnet pepper (1, seeded and chopped, optional): For those who love a fiery edge—add as much or as little as you dare.
- Dried thyme (1 teaspoon): Brings a gentle herbal note that’s classic in Caribbean dishes.
- Allspice (1 teaspoon): Adds a warm, complex backbone that makes the flavors pop.
- Smoked paprika (1 teaspoon): Lends a deep smoky undertone for extra depth.
- Salt (1 teaspoon) and black pepper (1/2 teaspoon): Essential for seasoning every layer.
- Tomato paste (1 tablespoon): Concentrates sweetness and amplifies the sauce’s color.
- Beef broth (1 cup): Provides a savory base for braising the oxtail to perfection.
- Coconut milk (1 can, 14 ounces): Creates that signature creamy sauce and subtle tropical flavor.
- Red, yellow, and green bell peppers (1 each, sliced): Colorful, crisp, and sweet—these are the heart of Rasta Pasta.
- Penne pasta (12 ounces): The perfect shape to soak up every bit of that luscious sauce.
- Parmesan cheese (1/2 cup, grated): Adds a salty, nutty finish you’ll crave.
- Fresh parsley (1/4 cup, chopped): For a fresh, vibrant garnish that ties everything together.
How to Make Simplified Rasta Pasta with Oxtail
Step 1: Season and Brown the Oxtails
Start by generously seasoning your oxtails with salt, black pepper, smoked paprika, dried thyme, and allspice. This rub infuses every bite with aromatic Caribbean flavor. Heat vegetable oil in a large Dutch oven or deep skillet over medium-high heat, then sear the oxtails on all sides until beautifully browned. This step is key for building deep, savory flavor right from the start.
Step 2: Sauté the Aromatics
Once the oxtails are browned and set aside, add the chopped onion, minced garlic, green onions, and Scotch bonnet pepper (if using) to the same pot. Sauté everything until fragrant and lightly golden—these aromatics create a robust foundation for your sauce and bring the heat and complexity that make Simplified Rasta Pasta with Oxtail irresistible.
Step 3: Build the Sauce
Next, stir in the tomato paste and let it cook for about a minute. This deepens the sauce’s flavor and gives it that rich, appetizing color. Return the browned oxtails to the pot, then pour in the beef broth. Cover and let everything simmer on low heat for 2 to 2 1/2 hours. By the end, your oxtails will be fall-off-the-bone tender and your kitchen will smell absolutely amazing.
Step 4: Cook the Pasta
While the oxtails are braising, bring a large pot of salted water to a boil and cook the penne pasta until just al dente. Drain and set aside—the pasta will finish soaking up flavor once it’s tossed with the sauce later.
Step 5: Shred the Oxtail and Finish the Sauce
When the oxtails are done, carefully remove them from the pot and shred the meat, discarding the bones. Stir the coconut milk and all three bell peppers into the pot and let them simmer for about five minutes, just until the peppers are tender-crisp. Add the shredded oxtail back into the sauce, letting all those flavors mingle together beautifully.
Step 6: Combine and Serve
Add the cooked penne to the pot and toss until every piece is coated in creamy, coconutty goodness and loaded with tender oxtail. For the finishing touch, sprinkle generously with grated Parmesan and fresh parsley. Serve hot—and get ready for the compliments to roll in!
How to Serve Simplified Rasta Pasta with Oxtail
Garnishes
The right garnish brings out the best in every bowl. A flourish of fresh parsley brightens up the rich sauce, while an extra sprinkle of Parmesan cheese adds just the right amount of salty, savory kick. If you like extra heat, thinly sliced fresh Scotch bonnet or a dash of hot sauce on top can take Simplified Rasta Pasta with Oxtail to the next level.
Side Dishes
This dish is plenty satisfying on its own, but pairing it with a crisp green salad or sweet fried plantains is always a good idea. For a real Caribbean feast, serve Simplified Rasta Pasta with Oxtail alongside steamed rice and peas, crusty bread to soak up the sauce, or even a cool slaw for some tangy crunch.
Creative Ways to Present
Try serving the pasta family-style in a big, colorful platter, letting everyone help themselves. For a more elegant dinner party, portion the pasta into individual bowls and top each with a little extra oxtail and garnish. Another fun twist is to serve Simplified Rasta Pasta with Oxtail in ovenproof ramekins, topped with cheese and broiled until bubbly—think Caribbean pasta bake!
Make Ahead and Storage
Storing Leftovers
Leftover Simplified Rasta Pasta with Oxtail keeps surprisingly well. Store any cooled leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making tomorrow’s lunch even more delicious!
Freezing
If you want to freeze, it’s best to do so before adding the pasta. Simply freeze the oxtail sauce in airtight containers for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight, reheat gently, then toss with freshly cooked pasta for that just-made texture.
Reheating
To reheat, place the pasta and sauce in a covered skillet or saucepan over low heat, stirring occasionally until heated through. If the sauce is a little thick, add a splash of coconut milk or beef broth to bring back the creaminess. Microwave reheating works too, just be sure to cover the dish and use medium power for even warming.
FAQs
Can I use a different cut of meat instead of oxtail?
Absolutely! While oxtail gives the dish its signature richness, you can substitute with beef short ribs or even stewed chuck roast. Just make sure to cook until the meat is tender and shreds easily, so you still get that melt-in-your-mouth experience in your Simplified Rasta Pasta with Oxtail.
Is it really spicy with the Scotch bonnet pepper?
It all comes down to how much Scotch bonnet you use and whether you include the seeds. For a gentle warmth, use just a small amount and remove all seeds. For fiery heat, leave in more of the pepper. You can also skip it entirely if you prefer a milder version—Simplified Rasta Pasta with Oxtail is delicious either way.
Can I make this recipe dairy-free?
Yes, just leave out the Parmesan cheese or use a dairy-free alternative. The coconut milk already provides plenty of creaminess, so you won’t miss out on that luscious texture in your Simplified Rasta Pasta with Oxtail.
What’s the best pasta shape for this dish?
Penne is the classic choice because its tubes hold onto the creamy sauce and shredded oxtail perfectly. However, rigatoni or fusilli are great alternatives that also work well with the heartiness of Simplified Rasta Pasta with Oxtail.
How can I save time on the oxtail?
If you’re in a hurry, use a pressure cooker or slow cooker to prepare the oxtail ahead of time. You can even use store-bought pre-cooked oxtail if available. This way, you’ll get all the flavor and tenderness in a fraction of the time, making Simplified Rasta Pasta with Oxtail weeknight-friendly.
Final Thoughts
This Simplified Rasta Pasta with Oxtail is more than just a meal—it’s a vibrant, flavor-packed celebration you’ll want to share with everyone you know. Whether you’re new to Caribbean cooking or a longtime fan, this recipe brings pure joy to the table. Give it a try, and let your next dinner become a delicious adventure!
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Simplified Rasta Pasta with Oxtail Recipe
- Total Time: 2 hours 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful Caribbean fusion dish combining tender, slow-cooked oxtail with creamy, spicy Rasta pasta. This comforting meal blends aromatic spices, vibrant bell peppers, and rich coconut milk to create a hearty and satisfying main course that’s perfect for family dinners or special occasions.
Ingredients
Meat & Seasonings
- 2 pounds oxtails, trimmed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon allspice
Vegetables & Aromatics
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 green onions, sliced
- 1 Scotch bonnet pepper, seeded and chopped (optional)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
Liquids & Others
- 2 tablespoons vegetable oil
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 can (14 ounces) coconut milk
- 12 ounces penne pasta
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
- Season the Oxtails: In a large bowl, rub the oxtails with salt, pepper, smoked paprika, dried thyme, and allspice until evenly coated.
- Brown the Oxtails: Heat vegetable oil in a large Dutch oven or deep skillet over medium-high heat. Add the seasoned oxtails and brown them on all sides for about 8-10 minutes. Remove the browned oxtails from the pot and set aside.
- Sauté Aromatics: In the same pot, add chopped onion, minced garlic, sliced green onions, and chopped Scotch bonnet pepper. Sauté for about 3-4 minutes until fragrant and the onions are translucent.
- Add Tomato Paste: Stir in the tomato paste and cook for 1 minute, allowing the flavors to deepen.
- Simmer the Oxtails: Return the browned oxtails to the pot, pour in the beef broth, cover, and reduce heat to low. Let the mixture simmer gently for 2 to 2 1/2 hours until the oxtail meat is tender and falls off the bone.
- Cook the Pasta: While the oxtails simmer, cook the penne pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
- Prepare the Sauce: Once the oxtails are done, carefully remove them from the pot. Shred the meat, discarding the bones. Stir the coconut milk and sliced bell peppers into the pot with the cooking liquid and simmer for 5 minutes until the peppers are tender-crisp.
- Combine Ingredients: Add the shredded oxtail meat back into the sauce and stir to combine well.
- Toss Pasta and Serve: Mix the cooked penne pasta with the creamy oxtail sauce. Sprinkle grated Parmesan cheese and chopped fresh parsley on top before serving hot.
Notes
- For a quicker version, use pre-cooked oxtail from a pressure cooker or slow cooker.
- Penne pasta is traditional, but rigatoni or fusilli are excellent alternatives.
- Adjust the heat level by modifying the amount of Scotch bonnet pepper according to your spice preference.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: Caribbean Fusion
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 690
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 120 mg
