A delightful combination of smothered oxtail and rasta pasta, creating an extraordinary flavor profile that's a staple in many homes. Ideal for fall, this comforting dish includes tender oxtail cooked with Jamaican flavors and creamy rasta pasta topped with jerk sauce and mozzarella.
1: Season oxtail with Jamaican browning sauce, salt, and pepper, and allow to marinate.
2: In a pot, heat oil and brown the oxtail on all sides.
3: Add chopped green bell pepper, onion, thyme, minced garlic, beef bouillons, and seasoning to the pot.
4: Pour in water and simmer until oxtail is tender.
5: In a separate pot, cook penne pasta according to package instructions.
6: In another pan, combine sliced green and red bell peppers, minced garlic, and scallions and sauté.
7: Add heavy cream, jerk sauce, mozzarella cheese, garlic powder, onion powder, paprika powder, and seasoning to the sautéed mixture.
8: Drain pasta and mix with the cream sauce and peppers.
9: Serve oxtail over pasta, topped with additional sauce if desired.
