CREAMY OXTAIL PASTA RECIPE – I can assure you that the wait will worth it, even though it takes some time to prepare tender and delicious oxtails. Using a pressure cooker can now reduce the cooking time, but since I am so terrified of them, this recipe is cooked solely on the stovetop.




— 3-4 pounds oxtail meat
— 2 tsp adobo all-purpose seasoning
— 1 tsp garlic powder
— 1 tsp onion powder
— 1/2 tsp ground allspice
— 2 tbsp wet Jamaican jerk seasoning, I used the Walkerwood brand in mild
— 1/2 tbsp brown sugar
— 2 tbsp ketchup
— 1/2 tbsp Jamaican browning, I used the Grace brand
— 2 tbsp garlic minced
— 3 cups water
— 3 sprigs fresh thyme
— 1 medium onion, chopped
— 1 medium red bell pepper chopped
— 1 tbsp olive oil extra virgin


— 1 tbsp olive oil extra virgin
— 1 medium red bell pepper chopped
— 1 medium green bell pepper chopped
— 3 sprigs green onion chopped
— 3 cloves garlic minced
— 2 cup heavy cream
— 1/2 cup coconut milk
— 1/2 cup chicken broth
— 5-8 ounces Parmesan cheese shredded
— 16 ounces penne noodles
— 1/2 tsp adobo all-purpose seasoning
— 1/8 tsp ground black pepper
— 1 tbsp Jamaican jerk seasoning, Walkerwood brand in mild
— 1/2 tsp thyme
— 1/4 tsp paprika
— parsley optional garnish



In a large bowl, clean the oxtail meat with vinegar and cold water before cooking.

After the oxtail meat is clean, in another clean bowl, season the meat with all-purpose seasoning, garlic powder, onion powder, allspice then add wet jerk seasoning, sugar, ketchup and browning-mix well.

Add thyme, minced garlic, and green onion to the bowl-mix the contents of the bowl well and allow it to marinate for 30 minutes to 4 hours.

In a large, heated pot, add olive oil and on medium high heat, brown the oxtail for 6-8 minutes.

Reduce the heat to medium and add chopped onions, and red bell pepper, sauté for another 3-5 minutes.

Add water, give it another stir and allow it to cook for 3 hours (stir the contents of the pot every 20-30 minutes to prevent sticking).

Drain any oil from off the top of the finished oxtail gravy.

Your oxtail meat should be tender at the end of the cook time, if not, allow them to continue to simmer on low.

Remove from heat.

Serve over pasta.


Cook noodles according to packaging, then drain and set aside
In a large pot, add 1 tablespoon of oil and garlic, then cook for 1-2 minutes on medium high heat.

Add the red pepper, green pepper, and green onion then sauté for 3-5 minutes or until tender.

Stir in heavy cream, coconut milk, and chicken broth and allow it to simmer for 8-10 minutes while stirring every few minutes.

Season sauce mixture with all-purpose seasoning, pepper, jerk seasoning, paprika and thyme -stir well.

Slowly Stir in Parmesan cheese and allow sauce to cook for 5-7 minutes (taste to make sure it’s seasoned to your liking-adjust if necessary).

Add the noodles to the sauce mixture and cook for another 8-10 minutes, stirring every few minutes.

Remove from heat and serve!

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