Description
A vibrant and creamy pasta dish infused with Jamaican jerk seasoning and fresh bell peppers, perfect for gatherings or a cozy dinner.
Ingredients
Scale
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium green bell pepper, sliced
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tbsp Jamaican jerk seasoning
- 1 cup heavy cream
- 1 cup chicken or vegetable broth
- 1 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the penne pasta until al dente, about 10-11 minutes. Drain and reserve ½ cup of the pasta water.
- In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until translucent.
- Add the minced garlic and cook for another 30 seconds.
- Stir in the sliced bell peppers and Jamaican jerk seasoning. Sauté until the peppers soften, about 5-6 minutes.
- Pour in the broth and simmer for 2 minutes.
- Slowly stir in the heavy cream and gradually add the Parmesan cheese, stirring until smooth.
- Toss the drained pasta into the skillet, mixing to coat. Add reserved pasta water as needed.
- Simmer for another 2-3 minutes, season with salt and black pepper, and garnish with parsley before serving.
Notes
Make-ahead tips: Prepare the sauce ahead of time and refrigerate. Reheat and finish with freshly cooked pasta. For extra protein, add grilled chicken or shrimp.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg