If you are craving a soul-satisfying dish that blends rich flavors and tender textures, this Creamy Oxtail Pasta Recipe is exactly what you need. Imagine succulent, slow-braised oxtail meat swimming in a velvety sauce infused with garlic, tomato, and subtle spices, all perfectly hugging al dente pasta. Whether you’re cooking for a cozy night in or impressing friends with your culinary skills, this dish brings warmth and elegance to your table in every bite.
Ingredients You’ll Need
Gathering a handful of simple yet powerful ingredients is all it takes to create this luscious dish. Each component plays an essential role, from the richness of the creamy sauce to the hearty depth of the oxtail and the hearty body of your choice pasta.
- 2 pounds oxtail pieces: The star of the dish; slow-cooked until meltingly tender for unrivaled flavor.
- Salt and black pepper to taste: Essential seasonings to enhance and balance the flavors.
- 2 tablespoons olive oil: For searing the oxtail and building flavor right from the start.
- 1 onion (chopped): Adds sweetness and a savory foundation when softened.
- 4 cloves garlic (minced): Gives that irresistible aromatic punch.
- 2 tablespoons tomato paste: Contributes richness and a tangy depth to the sauce.
- 1 cup red wine (optional): Adds complexity and helps deglaze the pan.
- 2 cups beef broth: The braising liquid that infuses the meat with robust savory notes.
- 1 teaspoon dried thyme: Earthy herbaceousness to uplift the sauce.
- 1/2 teaspoon smoked paprika: A subtle smoky warmth enhancing the dish’s character.
- 1 bay leaf: A classic aromatic to round out the braising liquid.
- 1/2 cup heavy cream: For that creamy, dreamy texture that coats every pasta strand.
- 1/4 cup grated Parmesan cheese: Adds umami and a smooth finish to the sauce.
- 12 ounces pasta (pappardelle, rigatoni, or fettuccine): Choose your favorite to soak up the sauce beautifully.
- Chopped parsley for garnish: A fresh, vibrant touch to brighten the final presentation.
How to Make Creamy Oxtail Pasta Recipe
Step 1: Season and Sear the Oxtail
Start by seasoning your oxtail pieces generously with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat, then sear the oxtail in batches until every side boasts a rich brown crust. This step locks in flavors and sets the base for an unforgettable sauce. Remove the browned pieces and set them aside while you build your sauce.
Step 2: Sauté Aromatics and Build the Sauce
Lower the heat to medium and toss your chopped onion into the pot, letting it gently soften and sweeten for about 5 minutes. Add the minced garlic and tomato paste next, cooking just long enough to release their fragrant goodness—this step creates that lush, savory depth in the sauce.
Step 3: Deglaze and Add Braising Liquids
If you’re using red wine (which I highly recommend for that extra layer of flavor), pour it in now. Let it simmer for a few minutes while scraping up all those delicious browned bits stuck to the pot’s base—they’re flavor gold. Then, pour in the beef broth along with thyme, smoked paprika, and the bay leaf. Return the seared oxtail to the pot, bring everything to a simmer, cover it, and let it braise gently on low heat for about 3 hours. This slow cooking transforms the oxtail into tender, fall-off-the-bone goodness.
Step 4: Shred Meat and Enrich the Sauce
Once the meat is perfectly tender, carefully remove it from the pot, discarding the bones and bay leaf. Shred the succulent meat and stir it back into the pot. Now, add the heavy cream and grated Parmesan cheese, letting the sauce simmer uncovered for about 10 minutes. This thickens the sauce, giving it a velvety, rich texture that perfectly clings to your pasta.
Step 5: Cook Pasta and Combine
While your sauce finishes, cook the pasta of your choice in plenty of salted boiling water until al dente. Drain the pasta and toss it gently with the creamy oxtail sauce so every bite is a perfect harmony of flavors and textures.
How to Serve Creamy Oxtail Pasta Recipe
Garnishes
Chopped fresh parsley sprinkled on top brings a lovely brightness and color contrast to the deep, luscious sauce, while an extra grating of Parmesan adds salty, melty delight that elevates every mouthful.
Side Dishes
A crisp green salad or roasted seasonal vegetables pair beautifully with this hearty pasta, offering fresh, crunchy textures that perfectly complement the richness of the dish.
Creative Ways to Present
For a special occasion, serve the Pasta in shallow bowls with a drizzle of good-quality olive oil and a few whole herb sprigs for a rustic, artisanal look. Or plate the creamy oxtail pasta on warm plates and surround it with a wedge of crusty garlic bread—pure comfort food elegance!
Make Ahead and Storage
Storing Leftovers
This Creamy Oxtail Pasta Recipe actually gets better the next day as the flavors continue to meld. Store leftovers in airtight containers in the fridge for up to 3 days without losing any of that silky texture or rich taste.
Freezing
Want to save leftovers for later? Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove or in the microwave to maintain the creamy consistency.
Reheating
When reheating, do it gently over low heat and add a splash of broth or cream if needed to loosen the sauce. Stir often to keep the pasta from sticking and ensure that comforting creaminess is preserved.
FAQs
Can I use a slow cooker for this Creamy Oxtail Pasta Recipe?
Absolutely! After searing the oxtail and sautéing the aromatics on the stovetop, transfer everything to your slow cooker and let it cook on low for 6 to 8 hours. The low-and-slow method makes the meat incredibly tender and the flavors beautifully concentrated.
What pasta works best with creamy oxtail sauce?
Pappardelle, rigatoni, or fettuccine are my top picks because their broad or tubular shapes hold onto the rich sauce perfectly, ensuring every bite delivers that luxurious combination of tender meat and creamy sauce.
Is red wine necessary for the recipe?
Red wine adds complexity and depth, but if you prefer not to use alcohol, you can skip it. Just replace it with additional beef broth—your sauce will still be deliciously rich and flavorful.
How do I make the sauce creamier without heavy cream?
You can substitute the heavy cream with full-fat coconut milk for a dairy-free twist or use a mixture of cream cheese and a splash of milk for richness. Keep in mind the flavor profile will shift slightly, but still wonderfully tasty.
Can I use other cuts of meat instead of oxtail?
Oxtail is unique due to its gelatin-rich connective tissue, which creates that luscious texture. Short ribs or beef shanks can be decent substitutes but expect a slightly different texture and flavor nuance.
Final Thoughts
This Creamy Oxtail Pasta Recipe is truly a celebration of hearty, comforting food that never fails to impress. It’s a dish you’ll want to make again and again for special evenings or whenever you need a bit of cozy indulgence. Trust me, once you try this recipe, the rich flavors, tender textures, and creamy goodness will have you hooked for life.
Print
Creamy Oxtail Pasta Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired, Caribbean-Influenced
Description
This Creamy Oxtail Pasta recipe combines tender, slow-braised oxtail with a rich tomato and cream sauce, perfectly coating pappardelle or rigatoni for a hearty and comforting meal. Inspired by Italian techniques and Caribbean flavors, it delivers deep, savory notes with a luscious creamy finish, ideal for a special dinner.
Ingredients
Oxtail and Seasoning
- 2 pounds oxtail pieces, salt and black pepper to taste
Sauce
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine (optional)
- 2 cups beef broth
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Pasta and Garnish
- 12 ounces pasta (pappardelle, rigatoni, or fettuccine)
- Chopped parsley for garnish
Instructions
- Season and Sear Oxtail: Season the oxtail pieces generously with salt and black pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the oxtail in batches until browned on all sides, then remove and set aside.
- Sauté Aromatics: Reduce heat to medium and add chopped onion to the same pot. Cook until the onion is soft and translucent, about 5 minutes. Stir in the minced garlic and tomato paste and cook for another minute until fragrant.
- Deglaze and Prepare Braise: Pour in red wine, if using, to deglaze the pot, scraping up all browned bits from the bottom. Let it simmer for 2 to 3 minutes to reduce slightly. Add beef broth, dried thyme, smoked paprika, bay leaf, and the seared oxtail pieces back to the pot. Bring everything to a simmer.
- Braise the Oxtail: Cover the pot and simmer over low heat for about 3 hours, or until the oxtail meat is tender and falling off the bone. The slow cooking will develop deep flavors and tenderize the meat thoroughly.
- Shred Meat and Finish Sauce: Carefully remove the oxtail pieces from the pot. Discard the bones and bay leaf, then shred the meat. Return the shredded meat to the pot and stir in heavy cream and grated Parmesan cheese. Simmer uncovered for 10 minutes to allow the sauce to thicken and become creamy.
- Cook Pasta: Meanwhile, cook the pasta according to package instructions in salted boiling water until al dente. Drain the pasta well.
- Toss and Serve: Toss the cooked pasta with the creamy oxtail sauce until well coated. Serve immediately, garnished with chopped parsley and extra Parmesan cheese if desired.
Notes
- This dish tastes even better when made ahead, allowing the flavors to meld overnight.
- You can use a slow cooker or Instant Pot to reduce the braising time while still achieving tender meat.
- Red wine is optional but adds depth; substitute with extra beef broth if preferred.
- Choose sturdy pasta shapes like pappardelle or rigatoni to hold up well to the rich sauce.
