Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil (or vegetable oil)
  • 1 small onion (chopped)
  • 1 green bell pepper (sliced (I used jalapenos instead to spice it up a bit, or add in a Scotch Bonnet for extra heat))
  • 1 red bell pepper (sliced)
  • 1 orange bell pepper (sliced)
  • 3 cloves garlic (chopped)
  • 1 tablespoon Jamaican jerk seasoning
  • Salt and pepper (to taste)
  • 14 ounces fire roasted tomatoes (OPTIONAL: I used canned – diced tomatoes are great, too, canned or fresh)
  • 1 cup coconut milk (heavy cream is an acceptable alternative, yet won’t bring that coconut flavor)
  • 1 cup of grated fresh Parmesan cheese (or more as needed)
  • 8 ounces fettuccine pasta

Instruction

  • Heat 2 tablespoons olive oil in a large pan and add the onion and peppers. Cook them down about 5 minutes to soften.
  • Add the garlic and 1 tablespoon Jamaican jerk seasoning with salt and pepper to taste. Cook for 1 minute, stirring.
  • Add the tomatoes and stir. Cook for 5 minutes to cook down the tomatoes.
  • Add the coconut milk and simmer for 5 minutes to thicken up. If it get too thick, swirl in a few tablespoons of water or chicken stock.
  • Stir in the Parmesan cheese and remove from heat.
  • While the Rasta Pasta is simmering, cook the fettuccine noodles according to the package directions. Drain and toss with the sauce.