The inspiration for this dish came from the jerk seasoned turkey sausage I found at Costco last week.
A restaurant in Toronto used to sell a dish by this name, but I never tried it. When I did a Google search for "Rasta pasta" a mish mash of recipes came up which had only one thing in common: there was an element of Caribbean flavour in them.
So here is my take on it.
1 lb whole grain short pasta (I used rigatoni, but rotini or penne will work too)
1 lb turkey sausage, cut on the bias into thin slices (any kind will do, but try to avoid Italian sausage because the seasoning won't go with the other flavours)
1 large bunch kale, chopped
Sauce
2-3 cloves garlic, minced
1 large chunk fresh ginger, finely chopped
2 tsp cider vinegar
1/4 tsp dried thyme
1/4 tsp allspice
Caribbean scotch bonnet hot sauce (or any other hot sauce), to taste (optional)
1 cup canned pumpkin
1 can light coconut milk
1 bunch green onions, thinly sliced
Cook pasta according to package instructions. Meanwhile, whisk together all the ingredients for the sauce in large bowl. Saute sausage over medium heat in a large skillet. When almost fully cooked, add kale and cook until tender. Pour in sauce and turn heat down to low. Simmer sauce until pasta is ready. Drain the pasta and add to skillet, tossing until fully coated with sauce. Sprinkle with green onions and serve.
Alternatively, you could serve this dish over rice or add diced sweet potatoes for a Caribbean style stew.
A restaurant in Toronto used to sell a dish by this name, but I never tried it. When I did a Google search for "Rasta pasta" a mish mash of recipes came up which had only one thing in common: there was an element of Caribbean flavour in them.
So here is my take on it.
1 lb whole grain short pasta (I used rigatoni, but rotini or penne will work too)
1 lb turkey sausage, cut on the bias into thin slices (any kind will do, but try to avoid Italian sausage because the seasoning won't go with the other flavours)
1 large bunch kale, chopped
Sauce
2-3 cloves garlic, minced
1 large chunk fresh ginger, finely chopped
2 tsp cider vinegar
1/4 tsp dried thyme
1/4 tsp allspice
Caribbean scotch bonnet hot sauce (or any other hot sauce), to taste (optional)
1 cup canned pumpkin
1 can light coconut milk
1 bunch green onions, thinly sliced
Cook pasta according to package instructions. Meanwhile, whisk together all the ingredients for the sauce in large bowl. Saute sausage over medium heat in a large skillet. When almost fully cooked, add kale and cook until tender. Pour in sauce and turn heat down to low. Simmer sauce until pasta is ready. Drain the pasta and add to skillet, tossing until fully coated with sauce. Sprinkle with green onions and serve.
Alternatively, you could serve this dish over rice or add diced sweet potatoes for a Caribbean style stew.
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