Jamaican Rasta Pasta

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So we're here and we're going to get the pasta , the rest of pasta cooking in the pot in here has some oil , uh , just enough to the department .

A little bit of garlic here .

So , um , that should be hard enough .

If you don't want it to grow , you just want it to saute .

I just wanted to soften up a little bit .

Lots are really brown .

I have my peppers here .

Yes .

Small .

The garlic , the sparkle is always the best .

OK .

I'm gonna throw my peppers in there on , I , that a little bit to have it on a medium low because we are making a white stuff .

You don't really want it to .

So , so we just so and this is a no stick lo I got this from Macy's for about 30 bucks and it test dumb wonders for me .

No .

And um we have the jerk chicken cooked in the oven .

It was getting some color on the top , right ?

I'll do that so that you still get the crisp , you still get the color .

So we also most importantly for me we keep the skin .

Yeah .

He Yeah .

OK .

Yeah , I wanna cut this in just a minute .

Let it cook sauces .

Hello ?

That chicken be able to fly .

Funny .

Take me .

Mhm .

Sorry guys I was going to Yeah , so this has softened up just a little bit .

Um What you wanna do is make sure that whatever texture you want the cover to be , whether it's soft or crunchy , you wanna get it done right here before you add that sauce in it because you're not gonna be cooking it much .

It's just to reheat it and incorporate the pasta in , OK ?

Just a little black pepper .

See , half a half a teaspoon doesn't need any salt and if you want to be a little spicy , but because I'm using season things , gonna add a little one and I just , I could add to everything here and you can also add a little onion powder .

So we're gonna toss that up .

Sure .

You gonna have chicken again and then almost stay on color .

So we're gonna take that chicken out soon .

Nice and just the smell of this is wonderful .

You could just like literally smell it .

It's so good .

Ok .

So now we're gonna add the sauce , right ?

So you don't wanna add oil at the same time peppers along already coloring the sauce giving you a nice flavor .

Hm .

Ok .

And now we're gonna add our jerk and let's start off with just one small , not a he , but just enough .

So you don't wanna overpower it .

Ok .

Once the sauce is finished , then we just add the pasta , we gonna make sure that the sauce that's the way you want it to drink .

Oh , if you like it to be saucy or if you plan on adding something in here like a meat , I , you wanna put that extra sauce in there .

I'm going to be making a separate piece for some shrimp .

We're just gonna saute some shrimp separately and then just throw it in there .

I like to cook shrimp supper and then add it after it .

Ok , so we're gonna taste this and see if it has enough seasoning .

Great , a little bit more jerk season .

Ok .

Yeah , I'll probably say that's about maybe three teaspoons , 3 to 4 teaspoons , but you can add two teaspoons and then , um , see if it tastes , you know , to your likings or if you need to add some more course and I'll taste it again .

That , that's good .

So thank you so much .

Now we're gonna add the pasta , get these out of here .

Ok .

That ticket is just about done .

So we're gonna start to add our pasta in , in the church and ok , I , ok , so we add all the process in .

Now we're gonna continue to combine this .

Yeah , as you can see the amount of sauce of the two cans was perfect for one full box of the pasta .

Yeah .

And um , if you pass the guy right , like mine from having a dream , it's fine .

Just throw it in as you can see it loosens right back up and gets to the way it needs to be .

Ok , this is done .

So that's done .