Oxtail

1. In a large bowl, combine all marinade ingredient together. Stir well to create a marinade.
2. Coat the oxtails with the marinade. Cover and let them marinate for at least 4 hours, preferably overnight in the refrigerator.
3. Heat a large pot over medium-high heat and add a drizzle of extra virgin olive oil.
4. Add the marinated oxtails and brown them on all sides, about 8 minutes.
5. Add the chopped onion and red capsicum to the pot. Sauté for 5 minutes until softened.
6. Pour in 3 cups of water, add the fresh thyme sprigs, and bring to a boil.
7. Reduce the heat to low, cover, and simmer for 4 hours, stirring occasionally. The oxtails should be tender, and the liquid reduced to a rich gravy.
8. Remove the thyme sprigs and adjust the seasoning with salt if necessary. Set aside.

Pasta

1. Cook the penne noodles according to the package instructions. Drain and set aside.
   In a large pot, heat a drizzle of extra virgin olive oil over medium heat.
2. Add the minced garlic and sauté for 1 minutes until fragrant.
3. Add the chopped red capsicum and sauté for 3-5 minutes until tender.
4. Stir in the cream, coconut milk, and chicken stock. Bring to a simmer.
5. Add paprika, oregano, nutmeg, cumin, allspice, cayenne, ground black pepper, and thyme. Stir well to combine.
6. Slowly add the shredded parmesan cheese, stirring until the cheese is melted and the sauce is smooth.
7. Add the cooked penne noodles to the sauce and stir to coat the pasta evenly.

Serving

1. Gently fold the tender oxtail and its gravy into the pasta mixture. Ensure the pasta is well coated with the rich oxtail gravy and sauce.
2. Transfer the Oxtail Rasta Pasta to a serving platter.
3. Garnish with chopped parsley.
4. Serve!