Page 87 - Whats The Vibe By Chef Bruja

Prep Time: 10 minutes Bruja’s Rasta Pasta

Co king Time: 45 - 55 minutes

Se ving Size: 4

Inst uctio s

Ing edients

• First, you want to wash your meat or shrimp with equal parts cold water and vinegar in a mixing bowl. You can

add lemon or limes and rub your meat thoroughly. Then rinse your water out consecutively 2 - 3 times till your • One pound of Colossal / Jumbo Shrimp or 1

water is clear. pound of chicken tenderloins.

• Once your meat or shrimp is washed, pat dry entirely and season. • 1 tbsp green seasoning/ sofrito.

• You can still season this same way if you decide to cook either-or, shrimp or meat. Start by adding 1 tbsp green • 1 tbsp brown sugar.

seasoning/sofrito, 1 tbsp brown sugar, 1 tbsp Graces jerk sauce, 1 tbsp ketchup, 1 tbsp Chef Bruja everything sea- • 1 tbsp Graces jerk sauce. ( mild or hot )

soning, 1 tbsp of browning sauce, 1 tbsp chicken base, and mix thoroughly. • 1 tbsp ketchup.

• Place in the fridge with a cover for at least 30 minutes to marinate. • 1 tbsp Chef Bruja everything seasoning.

• Time to wash and chop up your veggies. Grab your peppers and begin but slice a corner off of each pepper. Then • 1 tbsp browning sauce.

start by cutting them vertically about 1/2 inch thick. Do this to all your peppers. • 1 tbsp Better Than Bouillon chicken base.

• Smash and mince your 5 - 6 garlic cloves. ( or chicken bouillon )

• Grab your onions and dice 1/4 cup of your red and white onions.

• Get your green onion and cut the ends off, and begin to dice them up finely.

• For your thyme, you can remove the leaves if you please, but you can also leave it whole because the leaves will Ing edients fo

come off when you cook it, and you can remove the stem after up to you.
Sauce
• Begin to prepare your cheeses for later. Shred 1 cup of smoked gouda and 1 cup of fresh Parmesan and set aside

later.

• While your meat is cooking, you want to prep your medium-sized pot for your pasta.
• Four servings / 2 cups of penne pasta.
• Put your pot on medium to high heat, add 4 cups of water, salt your water generously. Add 1 tbsp/cube of chicken
• 3 tbsp unsalted butter.

bouillon, one spring of thyme, and 1 tsp of oil. Place a lid on your pot, then allow that to come to a bubble. This will
• 3 sprigs fresh thyme.
take 8 - 10 minutes.
• 1-2 scotch bonnet. ( optional ) ( scotch bonnet is a
• Once your water is bubbling vigorously, add your four servings / 2 cups of penne pasta. Mix, then place a lid on
hot pepper, it ill add spice.)
top. Follow the basic box instructions for cooking. Once you feel your pasta is done, take a fork and check if it's
• 5 - 6 minced garlic cloves.

tender enough to eat. Suppose it is, strain and put cold water over it, so the noodles don't stick. If it isn't, let it cook
• 1/4 cup sliced red pepper.
for a couple more minutes before straining.
• 1/4 cup sliced yellow pepper.
• Grab a medium / large pan for your meat and put your heat on medium to high. Drizzle 2 tsp of oil on your pan and
• 1/4 cup sliced orange pepper.
give it a couple of minutes to heat up.
• 1/4 diced medium white onion.

• Once your pan is hot, begin to evenly distribute your meat or shrimp on the pan. ( If you are using shrimp, 1 - 2
• 1/4 diced medium red onion.
minutes on each side.) It can take at least 8 - 10 for your chicken to cook on one side for chicken. Make sure to
• One sprig diced green onion.
keep your lid on throughout cooking the chicken. Then flip it over and cook the other side for the same amount of
• 1 tbsp green seasoning/sofrito.
time. Don't worry about the color of the meat. Since we are cooking it with jerk sauce, it will look darker when you
• 1 tbsp brown sugar.

cook it. That is normal. It is not burnt.
• 1 tbsp browning sauce ( optional ) ( this will create
• Once your meat is done, remove it and place it on a cutting board. Let it cool for 5 - 10 minutes before cutting. Once
that nice brown color to your pasta. Does not add
it's cooled, cut your chicken into three pieces each, or if you want the pieces bigger, then 2, or if smaller, then 4.
any crazy additional flavoring )
Rasta Pasta Sauce • 1 tbsp Graces jerk sauce. ( mild or hot )

• 1 tbsp ketchup. ( optional )

• 1 tbsp/cube of chicken bouillon.
• You can use the same pot or same pan for your sauce. Whichever is better for you. Then place your heat on
• 1 tbsp of Chef Bruja everything seasoning.
medium.
• 1 tsp pepper. ( optional )
• Add your 3 tbsp of butter, let that melt, then add all the vegetables you chopped and need. ( Including your
• 1 1/2 - 2 cups heavy cream.
thyme ) ( if you decide to add a scotch bonnet pepper, this will be the time. )
• 1 cup smoked gouda ( optional ) ( this is going to
• Add our seasonings, 1 tbsp of green seasoning/sofrito, 1 tbsp of brown sugar ( optional ), 1 tbsp of Graces
be that nice light smokey flavor to your rasta pasta,
jerk sauce, 1 tbsp of ketchup, 1 tbsp/cube of chicken bouillon, and 1 tbsp of Chef Bruja everything seasoning.
in my opinion much better than just Parmesan ! )
• Mix that up. Then allow that to cook for 5 minutes. After 5 minutes, add your 1 1/2 cup of heavy cream and
• 1 cup parmesan.
mix everything.

• Let that come to a bubble, then add your shredded cheeses. Bring your heat to below, then mix that.

• Add your boiled pasta, then add your cooked meat or seafood. Mix this around.

• Your rasta pasta should have a nice light brown color and be creamy! Taste to adjust to liking. At this point,

the rasta pasta is mild, so if you want to top it off with more jerk sauce or pepper, you can. If not, let it cool

down. Serve and enjoy
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