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
Scale
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.
