My recipe is inspired by my Jamaican roots. Plus, I’m a sucker for great tasting pasta. I love spicy pasta and thought to create my very own rasta pasta using my mom’s recipe for jerk Lamb and my own take on Tricolour Fusilli Puglisi Pasta.

INSTRUCTIONS

Season lamb with dry seasonings and let the lamb sit in the dry seasoning for 15-20 minutes.
Add wet seasoning, and mix everything up using a spoon or gloves, as the jerk seasoning is very peppery.
Once mixed, an aroma of jerk seasoning and fresh thyme should come through.
Heat a large frying pan with olive oil over medium heat. Add lamb, flipping once until golden brown on each side and the internal temperature reaches 165°F, about 3-5 minutes each side.
Remove the lamb from the pan and set aside.

In a pot bring 1 ½ -2 litres of water to the boil. Salt water well.
Add the pasta to the boiling water.
Stir intermittently for 10 minutes, or until al dente, then drain.

Add olive oil, bell peppers, green peppers, minced garlic, and a sprig of thyme to a large frying pan over medium heat.
Saute until the peppers are soft and a bit charred then add heavy whipping cream and continue to cook over medium heat.
Add Old Bay, black pepper, and smoked paprika.
Stir in until the aroma of the seasoning comes through.
Add some grated cheddar cheese to the penne sauce and stir until it starts to thicken, then lower the heat and add cooked penne to the large pan, stirring until the pasta is coated.

Add the boneless jerk lamb, including the juice, to the pan and stir until all ingredients are completely combined.
Put on some Bob Marley and enjoy your Rasta Jerk lamb Pasta. Awesome.