If you are craving a cozy, rich, and flavorful dish that brings together the best of Caribbean and Italian influences, this Simplified Rasta Pasta with Tender Oxtail Recipe is an absolute must-try. Imagine perfectly tender, slow-cooked oxtail infused with Jamaican jerk seasoning, mingling with creamy, cheesy pasta that boasts vibrant colors and irresistible aromas. It’s a soul-satisfying meal that feels indulgent yet approachable, turning a classic Rasta pasta into a dish that anyone can make and love.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the way each ingredient plays a unique role in building layers of flavor, texture, and color. From the hearty oxtail to the creamy Parmesan sauce and fresh green onions, every component is essential to creating that comforting yet vibrant taste.
- 2 pounds oxtail meat: The star of the dish, slow-cooked until meltingly tender for deep, rich flavor.
- 1 tablespoon Jamaican jerk seasoning: Adds a spicy, aromatic kick that’s unmistakably Caribbean.
- 1 tablespoon brown sugar: Balances savory and spicy with a touch of subtle sweetness.
- 1 onion, chopped: Provides a fragrant, savory base that softens during slow cooking.
- 2 carrots, chopped: Infuse natural sweetness and texture into the oxtail stew.
- 3 cloves garlic, minced: Elevates depth and savory notes throughout the dish.
- 3 cups beef broth: Creates a flavorful, rich cooking liquid for the oxtail.
- 1 bay leaf: Adds a subtle earthy complexity while simmering.
- 1 pound penne pasta: The perfect pasta shape to soak up creamy, saucy goodness.
- 1 cup heavy cream: Brings luscious creaminess to the sauce that coats the pasta.
- 1/2 cup grated Parmesan cheese: Adds sharp, nutty flavor that melts smoothly into the cream.
- 1/4 cup chopped green onions: Infuses freshness and a pop of color to brighten every bite.
- Salt and pepper to taste: Essential for seasoning and balancing flavors at the end.
How to Make Simplified Rasta Pasta with Tender Oxtail Recipe
Step 1: Prepare the Oxtail
Start by seasoning your oxtail pieces generously with Jamaican jerk seasoning and brown sugar. This combination will form the foundational flavor, marrying spice with a hint of sweetness. Next, heat your Dutch oven or heavy pot and brown the oxtail on all sides to develop that rich, caramelized crust which deepens the stew’s complexity.
Step 2: Build the Slow-Cooked Oxtail Stew
Add the chopped onion, carrots, and garlic to the pot, stirring to release their aromas. Pour in the beef broth and toss in the bay leaf. Bring everything to a gentle simmer, then cover and let it slow-cook for 2 to 3 hours. This slow, patient cooking is what transforms the oxtail into tender, fall-off-the-bone perfection, infusing the broth with layered, comforting flavors.
Step 3: Cook the Pasta
While the oxtail works its magic, cook your penne pasta according to the package instructions, aiming for al dente. Once cooked, drain well and set aside. This timing keeps the pasta perfectly textured, ready to soak up the creamy sauce and tender meat.
Step 4: Make the Creamy Sauce
In a separate saucepan, combine the heavy cream, grated Parmesan cheese, and chopped green onions. Warm this gently over medium heat, stirring until the cheese fully melts and the sauce thickens slightly. This luscious sauce is what gives the Simplified Rasta Pasta with Tender Oxtail Recipe its signature creamy finish and subtle richness.
Step 5: Combine Meat and Sauce
Once your oxtail is fork-tender, carefully remove the meat from the pot and shred it, discarding any excess fat or bones. Return the shredded meat back into the pot with its flavorful cooking liquid, then stir in the creamy sauce. Season with salt and pepper to taste. This step pulls all the delicious elements together in the most satisfying way.
Step 6: Mix Pasta and Serve
Finally, toss the cooked penne pasta into the pot, mixing until every piece is lavishly coated in that luxurious sauce and studded with tender oxtail. Serve immediately to enjoy the full depth of flavor and comforting warmth.
How to Serve Simplified Rasta Pasta with Tender Oxtail Recipe
Garnishes
Freshness and a bit of zing go a long way with this rich dish. Sprinkle extra green onions on top along with a dusting of freshly grated Parmesan for a subtle salty crunch. For an extra pop of color and gentle heat, add thin slices of fresh Scotch bonnet pepper or a light drizzle of jerk-infused olive oil.
Side Dishes
Though this pasta is hearty on its own, pairing it with light, crisp sides balances the meal beautifully. A simple green salad with a tangy vinaigrette or some garlic sautéed kale complements the creamy textures and deep flavors perfectly. For an added Caribbean vibe, try fried plantains or a fresh mango salsa alongside.
Creative Ways to Present
Serve this dish in rustic bowls to highlight its comforting, home-cooked appeal. For dinner parties, garnish each plate with a sprig of fresh thyme or parsley for a touch of elegance. You can also portion it into mini ramekins for a lovely individual presentation that invites everyone to savor each bite intimately.
Make Ahead and Storage
Storing Leftovers
Leftover Simplified Rasta Pasta with Tender Oxtail Recipe keeps well in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making your next meal just as delightful as the first. Just be sure to cool it completely before storing to maintain its quality.
Freezing
This dish freezes beautifully, making it a fantastic make-ahead option. Portion into freezer-safe containers, leaving space for expansion. Properly stored, it will keep well for up to 2 months. Thaw overnight in the refrigerator before reheating to enjoy the tender meat and creamy pasta at their best.
Reheating
For the best texture and flavor, reheat in a saucepan over low to medium heat, stirring occasionally. Add a splash of beef broth or cream if the sauce seems too thick. You can also gently microwave leftovers but do so in short bursts and stir frequently to prevent the cream sauce from separating.
FAQs
Can I use a different cut of meat instead of oxtail?
While oxtail is traditional for its rich, gelatinous texture, you can substitute beef short ribs or chuck roast if preferred. Just adjust the cooking time accordingly to ensure the meat becomes tender and flavorful.
Is this recipe very spicy?
The Simplified Rasta Pasta with Tender Oxtail Recipe includes Jamaican jerk seasoning, which can be moderately spicy. You can control the heat by choosing a milder jerk seasoning or adjusting the amount used to suit your taste.
Can I make this dish dairy-free?
Absolutely! Swap the heavy cream for full-fat coconut milk and use a dairy-free Parmesan alternative or nutritional yeast to keep the creamy texture and rich flavor while making it dairy-free friendly.
How long does it take to cook the oxtail?
The oxtail needs about 2 to 3 hours of slow cooking to become wonderfully tender. This slow simmer is key to breaking down the collagen and bringing out the deep flavors that define the dish.
Can this recipe be prepared in a slow cooker?
Yes! After browning the oxtail, transfer it along with the other ingredients to a slow cooker and cook on low for 6 to 8 hours. Just make sure to add the sauce and pasta last to keep the textures just right.
Final Thoughts
Give yourself the gift of comfort and flavor by trying this Simplified Rasta Pasta with Tender Oxtail Recipe. It’s a heartwarming, memorable meal that blends the best of spices, slow-cooked goodness, and creamy pasta into every delicious forkful. Whether you’re cooking for family or friends, this dish is sure to impress and satisfy with every bite.
Print
Simplified Rasta Pasta with Tender Oxtail Recipe
- Total Time: 2 hours 45 minutes
- Yield: 6 servings 1x
Description
This Simplified Rasta Pasta with Oxtail is a flavorful Caribbean-inspired dish combining tender, slow-cooked oxtail seasoned with Jamaican jerk spices, creamy Parmesan sauce, and perfectly cooked penne pasta. The rich meat and savory sauce blend beautifully to create a comforting and hearty meal that serves six.
Ingredients
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 meat thoroughly with Jamaican jerk seasoning and brown sugar, ensuring all pieces are coated.
- Brown the Meat: In a Dutch oven or large heavy-bottomed pot, brown the oxtail pieces on all sides over medium-high heat to develop deep flavor and color.
- Add Vegetables and Broth: Add chopped onion, carrots, minced garlic, beef broth, and bay leaf to the pot with the browned oxtail.
- Simmer the Oxtail: Bring the mixture to a simmer, cover the pot, reduce the heat to low, and cook for 2 to 3 hours until the oxtail becomes tender and the flavors meld.
- Cook the Pasta: While the oxtail is simmering, bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Prepare the Sauce: In a separate saucepan, combine the heavy cream, grated Parmesan cheese, and chopped green onions. Heat over medium heat, stirring frequently, until the cheese melts and the sauce becomes smooth and creamy.
- Shred the Oxtail: Once the oxtail is cooked and tender, remove the meat from the pot and shred it using forks, discarding any excess fat and bones.
- Combine Meat and Sauce: Return the shredded oxtail meat to the Dutch oven with the cooking liquid and mix with the creamy Parmesan sauce. Season with salt and pepper to taste.
- Toss with Pasta: Add the cooked penne pasta to the pot with the oxtail and sauce mixture and toss gently to combine all ingredients evenly.
- Serve: Serve the Rasta Pasta with Oxtail hot, garnished with extra chopped green onions or Parmesan if desired.
Notes
- For deeper flavor, brown the oxtail in batches to avoid overcrowding the pan.
- Simmering time may vary depending on oxtail size; cook until meat is fall-off-the-bone tender.
- Adjust seasoning after combining the sauce and meat to balance saltiness.
- You can substitute heavy cream with coconut milk for a dairy-free twist.
- Leftovers taste great reheated and develop more flavor overnight.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Caribbean
