Oxtail pasta is a bold and satisfying dish that is sure to tickle your tastebuds! This Jamaican-style recipe cooks low and slow for the most tender, meaty, spicy and delicious oxtails with noodles and a tantalizing jerk seasoning cream sauce.
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Oxtail Rasta pasta is the ultimate comfort food, with a kick of heat you can't get enough of! Featuring hearty tail meat, chopped fresh veggies, and heavy cream - plus a generous amount of spicy peppers and jerk seasoning - this is a dish that's equally rustic and vibrant. Want more beefy pasta? Try my Bolognese Conchiglie pasta recipe, so good!
The tail pieces are quickly seared before combining with spicy peppers and butter beans, then simmered low on the stovetop for up to 3 hours. But while this might seem slow, I promise you'll agree that it is worth every second as soon as you taste the tender, succulent oxtails!
What makes this a true Rasta recipe is the rich and spicy cream sauce. It's loaded with colorful bell peppers, parmesan cheese, and jerk seasoning for a flavorful sauce that's unbelievably satisfying.
Toss this decadent sauce with penne or other noodles you like, plate, and top with a generous helping of the stewed oxtails. You'll love that, although cooking the meat takes a bit of patience, the sauce and pasta come together very quickly when you're ready to serve!
Recipe ingredients
For the oxtail:
Oxtail. Rinse clean under cold water. Then pat dry and use a knife to cut off any excess fat.
Salt and pepper. Classic cooking spices.
Vegetable oil. Choose a high-heat oil with a neutral taste, like avocado or canola oil.
Onion. Peeled and chopped.
Garlic. Minced.
Fresh thyme leaves. This earthy herb brings together the rich oxtail, veggies, and spices.
Scotch bonnet pepper. A deliciously spicy pepper with lots of bold flavor. They are much hotter than jalapeno or habanero peppers! Feel free to adjust the amount or totally omit this ingredient for a more mild recipe.
Beef broth. Infuses the meat with flavor as it simmers.
Butter beans. Also known as lima beans, these large and tender beans add a great texture to the pasta.
For the rasta pasta:
Penne pasta. My favorite type of noodles for this recipe. The tube shape of the penne makes it perfect for soaking up the cream sauce.
Olive oil. To quickly sauté the bell peppers.
Red and green bell peppers. Seeded and sliced.
Heavy cream. For the most rich and creamy jerk pasta sauce.
Parmesan cheese. Nutty and earthy, this melty cheese balances the heat.
Jerk seasoning. This wonderfully spicy blend is popular in Caribbean recipes.
How to make oxtail pasta recipe
For the flavorful oxtail:
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Lay out your oxtail pieces and sprinkle them generously with salt and black pepper, making sure all sides are seasoned. In a large pot, pour some vegetable oil and turn the heat to medium-high.
Once the oil feels hot, carefully add the oxtail pieces. Wait for them to turn a rich brown color, then flip them to get that golden sear on the other sides. After they’re all browned, take them out and set them on a plate.
Using the same pot, throw in the chopped onions and minced garlic. Stir these around until the onions are see-through or soft. Now, it’s time for the oxtail to go back in. Add a bit of thyme and, if you're up for some heat, a Scotch bonnet pepper.
Pour in the beef broth and wait for it to start bubbling. When it does, turn the heat down to the lowest setting and cover the pot with a lid. Let it sit and simmer, making the oxtail tender for about 2 to 3 hours.
After that time, drop in the butter beans. Stir them in and let them get warm and cozy in the sauce for roughly 10 minutes.
For the creamy Rasta Pasta:
Fill a pot with water and place it on the stove. Turn up the heat and once you see bubbles, add your penne pasta. Keep an eye on it and cook until it’s just right - this is what the Italians call 'al dente'. Once done, drain off the water and set your pasta aside.
On another part of the stove, set up a large skillet and turn the heat to medium. In goes the olive oil. When it’s warm, slide in the sliced bell peppers and wait for them to soften.
Next, create a flavorful sauce by pouring in heavy cream, adding shredded Parmesan cheese, a sprinkle of jerk seasoning, and a touch of salt. Stir it all up and watch as it turns into a creamy mixture. Once that’s achieved, toss in the pasta, ensuring it gets a good coating of the sauce.
When you're ready to serve, scoop out a helping of pasta onto a plate. Layer the tender oxtail and butter beans on top. For a final touch, you can sprinkle over some fresh thyme or cilantro leaves. And there you have it, a plate of deliciousness ready to be devoured!
Frequently asked questions
Oxtails are sold as thick slices cut from the whole tail. 1 pound is typically 5-6 pieces. So you'll have approximately 8-10 slices for the 1 ½ pounds called for in this recipe.
The key to cooking juicy and tender meats of all kinds is to quickly sear the outside. This locks in the juices and practically ensures the meat becomes fork-tender when cooked low and slow.
It originally got its name from the colors of the dish: Red and green peppers, plus yellow-ish pasta from the spices. These three colors are known as Rasta colors in Jamaica. The spicy and vibrant jerk seasoning spice blend is also from the Caribbean.
Yes, this recipe does pack a lot of heat. However, the peppers and level of spiciness are easy to adjust to your tastes! You can reduce the amount of the Scotch bonnet peppers - or leave out entirely - and use a mild jerk seasoning spice blend.
Technically, no. Having the 3 colors of peppers and spiced cream sauce is what makes this Caribbean-influenced dish "Rasta"-style. Without the jerk spices, the sauce won't be that signature yellow color.
Expert tips
- Browning the Oxtail: Achieving a deep, caramelized sear on the oxtail is crucial. It adds depth to the flavor. Ensure the pot is hot enough before adding the meat, and avoid overcrowding the pot to get an even browning.
- Low and Slow: The secret to melt-in-the-mouth oxtail is cooking it low and slow. Don’t rush the simmering process; this breaks down the connective tissues and ensures a tender result.
- Cheese Quality: Opt for high-quality Parmesan cheese and shred it yourself. Pre-shredded cheese often contains anti-caking agents that can affect the sauce's smoothness.
- Pasta Water: When draining the pasta, save a cup of pasta water. This starchy water can help in achieving a silky sauce for the oxtail rasta pasta. Add a little at a time when reheating or if the sauce becomes too thick.
Storage suggestions
For storing leftovers like your oxtail pasta, first, let them cool down to room temperature. Once cooled, place them in airtight containers to keep the flavors locked in and avoid any moisture from getting inside. Slide these containers into the fridge. They should be good for 3-4 days.
When you're in the mood for a repeat meal, here's how you reheat them. For the oxtail, pour it into a pot and warm it up over low to medium heat on the stove, giving it a gentle stir every now and then. If it seems too thick, add a tiny splash of water or beef broth.
For the Rasta Pasta, it's best reheated in a skillet over medium heat. You might want to add a little splash of cream or water to get back that creamy consistency while stirring. Heat them until they’re warm all the way through, but avoid boiling or overcooking so the flavors and textures remain just right. Once warmed up, serve and enjoy!
Or just reheat everything together in the microwave in the microwave safe bowl. Couple minutes will warm the dish, but the reheating time depend on your microwave.
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Hope you will like this oxtail rasta pasta as much as we do. Please rate the recipe if you made it and leave a comment below if you have any questions or suggestions.
The Best Oxtail Rasta Pasta
Oxtail Rasta pasta is a bold and satisfying dish that is sure to tickle your tastebuds! This Jamaican-style recipe cooks low and slow for the most tender, meaty, spicy and delicious oxtails with noodles and a tantalizing jerk seasoning cream sauce.
Ingredients
- 1 ½ lbs oxtail
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 Scotch bonnet pepper (optional, if you prefer heat)
- 2 cups beef broth
- 1 can butter beans
- 1 lb penne pasta
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cups heavy cream
- 1 cup shredded Parmesan cheese
- 1 tablespoon jerk seasoning
- Salt to taste
Instructions
For the Oxtail:
- Season the oxtail with salt and black pepper.
- Heat the vegetable oil in a large pot over medium-high heat. Add the oxtail pieces and brown on all sides. Remove and set aside.
- In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent.
- Return the oxtail to the pot, add the thyme, Scotch bonnet pepper (if using), and beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 2-3 hours until the oxtail is tender.
- Add the butter beans to the pot and let them heat up in the sauce for about 10 minutes.
For the Rasta Pasta:
- Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the sliced bell peppers and sauté until they're tender.
- Add the heavy cream, shredded Parmesan cheese, jerk seasoning, and salt to the skillet. Stir until the cheese is melted and the sauce is creamy.
- Add the cooked pasta to the skillet and toss until it's well-coated with the sauce.
To Serve:
- Plate the pasta and top it with the tender oxtail and butter beans. Garnish with more fresh thyme if desired.
Notes
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 894Total Fat: 59gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 26gCholesterol: 204mgSodium: 839mgCarbohydrates: 41gFiber: 5gSugar: 7gProtein: 47g
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