Creamy Jerk Pasta
★ Issue CMSC·20–028 · Published 28 Jun 2020
Caribbean/JerkchickenItalian

Creamy Jerk Pasta.

Butter and cream carry the heat while jerk spice does the work in under twenty minutes

PREP 10 min
COOK 20 min
TOTAL 30m min
SERVES 7 people
HEAT medium
BLEND RATING 4.9 55 reviews · Jerked Chain®
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Made with Jerked Chain®Shop
You'll need
12-inch skilletLarge potColanderWooden spoon

Butter and cream carry the heat while jerk spice does the work in under twenty minutes

Ingredients

For The Pasta

  • 16 Ounces farfalle pasta (cook as directed)
  • 2 Tablespoons butter
  • 1/2 Yellow onion, chopped
  • 1 Tablespoon minced garlic
  • 1/2 Cup chicken broth
  • 1/2 Cup heavy cream
  • 1/2 Red bell pepper, chopped
  • 1/2 Yellow bell pepper, chopped
  • 1/2 Green bell pepper, chopped
  • 3/4 Cup shredded parmesan
  • Salt to taste
  • 2 Tablespoons Casa M Spice Co® Jerked Chain®

For Garnish

  • Chopped parsley
  • Extra shredded parmesan

Method

  1. 01

    Cook the pasta

    10 min

    Get your pasta water salted and boiling, then cook farfalle to package directions — you want it al dente because it'll finish cooking in the sauce.

  2. 02

    Melt the butter

    1 min

    In a deep non-stick skillet over medium heat, melt the butter so you've got a good fat base for building flavor.

  3. 03

    Soften the onions

    2 min

    Add your chopped onions and let them cook until they're soft and translucent — this takes about 2 minutes and builds a sweet foundation.

  4. 04

    Add the garlic

    1 min

    Stir in your minced garlic and cook it for a few seconds to bloom it in the butter — you're after fragrant, not burned.

  5. 05

    Build the cream sauce base

    3 min

    Pour in chicken broth and heavy cream, then bring the whole thing to a boil — the cream will thicken slightly and create your sauce structure.

  6. 06

    Add peppers and seasoning

    2 min

    Stir in all three chopped peppers and Jerked Chain® seasoning — the spice blend carries the heat and jerk flavor while the peppers add color and texture.

  7. 07

    Thicken the sauce

    2 min

    Keep stirring and let the sauce simmer down until it coats the back of a spoon — you're concentrating flavors and tightening the consistency.

  8. 08

    Toss pasta into sauce

    1 min

    Add your drained pasta and stir it well so every piece gets coated and absorbs the creamy jerk flavor.

  9. 09

    Season to taste

    1 min

    Taste it and add salt if you need it — or skip it if you're watching sodium, since the broth and seasoning blend already bring plenty of salt.

  10. 10

    Finish with parmesan

    1 min

    Pull the skillet off heat and fold in the shredded parmesan — melting it off-heat keeps it creamy instead of stringy or broken.

  11. 11

    Garnish and serve

    Top with fresh chopped parsley for a bright finish that cuts through the richness and adds color.

From Mike's Notebook

01

Toast your Casa M Jerk seasoning in the butter before adding onion — blooms the spices, kills any raw heat.

02

Add cream off-heat after the broth reduces, or it'll break and look grainy instead of silky.

03

Add the cream off heat after removing the pan from the stove — prevents it from breaking.

Nutrition

405 Calories / serving
15 gProtein
15 gTotal Fat
9 gSat. Fat
51 gCarbs
2 gFiber
3 gSugars
225 mgSodium

Estimated · 1 serving · calculated from the ingredient list, not lab-tested.

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