Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the penne and cook according to package directions until al dente (usually about 10-12 minutes). Just before draining, reserve a cup of the pasta water. Drain the pasta in a colander.

Sauté the Vegetables: While the pasta is cooking, heat the olive oil in a large, deep frying pan or sauté pan over a medium heat. Add the diced onion and sliced bell peppers. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened.

Add the Aromatics: Add the minced garlic and thyme leaves to the pan and cook for another minute until fragrant. Be careful not to let the garlic burn, as it can turn bitter.

Cook the Prawns: Add the raw king prawns to the pan. Cook for 2-3 minutes, stirring, until they turn pink and opaque. Don't overcook them at this stage, as they will cook a little more in the sauce.

Build the Sauce: Stir in the jerk paste, ensuring it coats the vegetables and prawns well. I find that letting it "toast" for about 30 seconds really awakens the spices. Pour in the double cream and coconut milk, stirring to combine everything into a smooth sauce.

Simmer and Thicken: Bring the sauce to a gentle simmer (not a boil) and let it bubble away for 3-4 minutes, allowing the flavours to meld and the sauce to thicken slightly.

Finish with Cheese and Pasta: Reduce the heat to low and stir in the grated Parmesan cheese until it melts and the sauce is gloriously creamy. Season with a little salt and black pepper to taste. Add the drained pasta to the pan with the sauce.

Combine and Serve: Use tongs to toss everything together until the pasta is thoroughly coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency. Serve immediately, garnished with sliced spring onions and an extra grating of Parmesan.