Chef's Quick Tip: Jamaican Rasta Pasta
This week, Chef Rasheeda McCallum of Black Chef Movement shows Tina Redwine how to make classic Caribbean cuisine.
Jamaican Rasta Pasta
Penne Pasta (Cooked 2- 3 cups)
Heavy Cream (1/4 cup)
low-fat milk (1-2 cups)
Butter (1 tablespoon)
Cheddar Cheese (1/2 cup)
Mozzarella Cheese (1/2 cup)
Walkers wood Jerk Seasoning (1/2 tsp)
1/2 of a small Bell Pepper
1/2 of a small Onion
All-purpose low sodium seasoning (1 tsp)
Garlic Powder (1 tsp)
Onion Powder( 1 tsp)
Olive Oil or cooking oil (less than 1/4 cup)
Brown sugar (2-3 tablespoons)
Boil penne pasta until al dente. Drain cooked pasta and set it aside.
Add Olive oil to a frying pan and sautee bell peppers and onions on a high heat. Remove sauteed bell peppers and onions and set aside.
In the same frying, pan bring low-fat milk and heavy cream to a simmer. Add butter, mozzarella , cheddar cheese, jerk seasoning, brown sugar, onion powder, garlic powder, and brown sugar to milk mixture. Use a whisk and mix all ingredients together until all ingredients have dissolved into the sauce.
Fold pasta, bell peppers, and your choice of (protein) into the rasta pasta sauce with a rubber spatula.
Chef Rasheeda McCallum
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