Caribbean Alfredo Pasta

This alfredo pasta recipe tosses linguine in a rich Parmesan cream sauce with jerk-seasoned ground beef, sofrito, and cherry tomatoes. A bold Caribbean twist on a classic creamy pasta recipe, ready in 45 minutes.

Course Main Course

Cuisine Carribean, Italian

Keyword Alfredo Pasta, alfredo pasta recipe, caribbean alfredo pasta, Carribean, creamy pasta recipe, Easy Recipes, Easy to Make, Pasta, Quick and Easy Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 1648kcal

Equipment

Ingredients

Let's gather the ingredients!

For the Meat:

2 pounds ground beef
3 tbsp Sofrito
3 tbsp jerk marinade
4 tbsp Mama Manje seasoning Spice Tribe
salt and pepper to taste

For the Pasta:

16 oz heavy cream
2 cups Parmesan grated
1Â½ tbsp Mama Manje seasoning Spice Tribe
16 oz linguine pasta
â…” cup cherry tomatoes sliced in half
salt and pepper to taste
Fresh thyme for garnish

Instructions

Let's Begin!

In a large mixing bowl, combine the ground beef with Sofrito, jerk marinade, Mama Manje seasoning, salt, and pepper until well mixed.
Cook the seasoned ground beef in a large pot over medium heat, occasionally draining excess grease with paper towels. Once cooked, transfer the beef to a separate bowl.
While the beef is cooking, bring a pot of water to a boil and cook the linguine pasta according to package instructions.
In the same pot used for cooking the beef, bring the heavy cream to a boil. Stir in the grated Parmesan Reggiano, Mama Manje seasoning, salt, and pepper until the sauce is creamy and well combined.
Once the sauce is ready, add the cooked linguine to the pot and toss until fully coated.
Mix in the cooked ground beef and cherry tomatoes.
Serve the pasta topped with fresh thyme.
Enjoy your Caribbean Alfredo with Ground Beef!

Notes

Use freshly grated Parmesan: Pre-shredded cheese contains anti-caking agents that can make the sauce grainy or cause it to break.

Mama Manje substitute: Combine equal parts allspice, cumin, dried oregano, and garlic powder with a pinch of cayenne.

Adjust the heat: Use 1 tablespoon of jerk marinade for a milder version, or add more for extra heat.

Storage: Refrigerate for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth.

Nutrition