Locatelli Pecorino - Rasta Pasta

I stumbled upon this recipe while researching a cheese from Jamaica.  I saw it and thought, is 'Rasta Pasta' an actual dish?   YES IT IS!  Plug in 'Rasta Pasta' on Pinterest or YouTube and watch recipe upon recipe pop up.  A chain of family owned restaurants called 'Footprints' out of New York state they are the 'Home of the Rasta Pasta'.  You can order any meat, fish or vegetarian item off the menu with a side of 'Rasta Pasta'.   

Recipe after recipe I read or watched, came to one conclusion.  This dish is the Alfredo of the Jamaican world.  Many used coconut milk, cream, half and half.  Some used cheese, some and far and few did not.  It was time to utilize some of many of Carribean pantry spices I have on hand.

For our 'Rasta Pasta' we are also going to get the Alfredo part of going with my fave, Locatelli Pecorino Romano cheese.  You can buy Locatelli Pecorino already grated, in blocks for grating.  And find it can be found in most all grocery stores now.  Folks, Pecorino, Parmesano Regianno are not just for Italian dishes.  You would be amazed how great they are on other culture's recipes.  Growing up we used Pecorino or Parmesano on our tacos, enchiladas, beans, etc.  The sharpness of the cheese really compliments strong or spicy dishes.

RASTA PASTA

Per all the recipes on the net, this is my take, and it was delicious!

Ingredients

• 1 pound of peeled, deveined shrimp, or chicken, or fish, tofu, veggies.... the protein choice is completely up to you.
• 1 box/1 lb penne pasta.
• 1 pint of heavy cream 
• 1 large purple onion, green bell pepper, red bell pepper, yellow bell julienned.
• 4 cloves garlic minced
• 2 tablespoons Jerk Seasoning - separated.
• If you want to kick up the heat, one whole scotch bonnet pepper, or habanero if do not have scotch bonnets where you live.  
• 2 tablespoons oil for cooking.

Most grocery stores should be carrying a few Caribbean spices on the shelves.  Or you can make the jerk seasoning mix yourself.  If want it all nice and neat and done for you, you can order any Caribbean staples from SAMS24 out of NY.  They ship immediately and you usually will have your items within 2 business days.

Cooking Instructions

• Boil water for pasta and season the water generously with salt. 
• Season your protein or vegetarian option in 1 tablespoon of the Jerk Seasoning.  Mix and let set in the refrigerator for 30 minutes.  
• Put pasta in water to boil and stir occasionally until al dente.
• Saute your onion, bell peppers in two tablespoons of oil until softened on med-high heat.  Add your chili pepper whole just to add some spice to the peppers.  Again this is your option if you want some heat.  You do not want to bite into a Scotch Bonnet unless you are familiar with the heat level.  Scotch Bonnet's are native to the Caribbean and have heard of them being grown on the East Coast on up to Toronto Canada.  The SHU rating on a Scotch Bonnet is 100k-350k.  Up to 140 times hotter than a hot jalapeno so again this chili part is up to you.  
• Turn stove to medium and add garlic when peppers and onions are softened to wake it up for a minute.  
• Add the pint of cream to the saute and let warm through.  Throw in a teaspoon of salt, pepper and the other tablespoon of Jerk Seasoning. 
• Add 3/4 cup of grated Pecorino and stir.    
• Drain pasta and add to the veggies and Alfredo sauce.  Mix and set aside to set on low.  
• Pull your protein or veggie source and cook.  Whether you are grilling, frying searing, start to cook your option choice.  I chose shrimp which was a quick saute of a couple of minutes on both sides.   
• Stir up your pasta again and add more Pecorino or cheese choice if needed.  Same with salt and pepper or Jerk Seasoning.  
• You can mix in your protein option with the pasta or serve on the side.

Again this is just my take on the dish.  Enjoy!

REMEMBER LIFE IS TOO SHORT TO EAT BADLY!