Pasta with tomato and red pepper sauce

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An easy pasta recipe with a smooth and spicy tomato and red pepper sauce

An easy pasta recipe with a smooth and spicy tomato and red pepper sauce


This recipe was developed by chance, and over the course of a few months. The intention was never to post it onto the website; this was just a recipe we tweaked and played with so that we made it just right for a vegan that we love. Since most members of our family are not vegan (unless we are fasting for lent), on nights when dinner is something delicious like Greek-style spaghetti with meat sauce or moussaka, we need to made something separate for anyone not eating meat. Something separate… and hopefully quick, easy, nutritious and delicious. This pasta with tomato and red pepper sauce is all of that, and more!

An easy pasta recipe with a smooth and spicy tomato and red pepper sauce

On a recent evening a large batch of this pasta was served to the entire family, and upon seeing them devour it and proclaim with surprise, “Hey, this is good!”, we knew we had to share it with all of you. It’s so important to have as many quick, easy, appropriate-for-various-dietary-need recipes available as possible, don’t you think? We sure do!


Helpful hints

Be careful blending your hot pasta sauce.

Especially if you are using an immersion blender, be very careful about blending the sauce in the pot. Any splattering could be dangerous so start slowly and take great care. If you are going to transfer your sauce to a stand blender, be sure that it has the capacity to blend hot items.

Alternatively, you can allow your sauce to cool before blending it. Then, when you are ready to serve, warm it up and continue on with the recipe.

This sauce freezes very well.

We like to place our cooled sauce in strong durable freezer bags and lay them flat in the freezer while they freeze. This saves a lot of space, especially compared to using containers.

To read more about freezing pasta sauces, check out this really interesting resource from Taste of Home.

You can top your pasta with tomato and red pepper sauce with grated cheese.

If keeping this meal vegan is not a concern for you, serve your pasta with grated parmesan, grated romano, grated Greek mizithra or even crumbled feta. Any of these (or all of these!) would be delicious.

Make your pasta with tomato and red pepper sauce as spicy as you like.

This sauce is meant to have a little heat, but you can adjust the level of spiciness by using more, or less, of the chili flakes. If the spice level love varies among the people you will be serving, just bring the chili flakes to the table and each person can help themselves!

An easy pasta recipe with a smooth and spicy tomato and red pepper sauce

Looking for more easy pasta dishes? How about these:

Spaghetti with olive oil and mizithra

Pasta with tomato sauce

Pasta topped with fried egg

An easy pasta recipe with a smooth and spicy tomato and red pepper sauce

Pin this recipe if you like it!

An easy pasta recipe with a smooth and spicy tomato and red pepper sauce

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An easy pasta recipe with a smooth and spicy tomato and red pepper sauce
An easy pasta recipe with a smooth and spicy tomato and red pepper sauce
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Pasta with tomato and red pepper sauce

An easy pasta recipe with a smooth and spicy tomato and red pepper sauce
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: Easy pasta, Pasta with tomato and red pepper sauce, Quick pasta, Spicy
Servings: 4 people
Author: Mia Kouppa

Equipment

  • Blender or immersion blender

Ingredients

  • ¼ cup (60 mL) olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • ½ tsp chili flakes or 1 tsp if you prefer a spicier sauce
  • 1 medium red pepper chopped
  • 1 tbsp tomato paste
  • 1 28 ounce can of whole tomatoes preferably San Marzano tomatoes 796 ml
  • 1 tsp salt
  • 2 cups baby spinach
  • 375 grams pasta of your choice
  • ½ tsp chili flakes optional, to taste
  • grated parmesan or romano cheese, if desired

Instructions

  • In a pot over medium heat, heat the olive oil and saute the onion for 5 minutes, stirring regularly. Add the chili flakes, and the 3 cloves of chopped garlic. Continue to saute for about 2 minutes.
    ¼ cup (60 mL) olive oil, 3 cloves garlic, chopped, ½ tsp chili flakes, 1 medium onion, chopped
  • Add the chopped red bell pepper and the tomato paste and saute for 2 - 3 minutes, stirring regularly.
    1 medium red pepper, 1 tbsp tomato paste
  • To the pot add the canned tomatoes, breaking them apart a little bit with the back of a wooden spoon. Cook over medium heat, covered, for 30 minutes.
    1 28 ounce can of whole tomatoes preferably San Marzano tomatoes
  • Meanwhile, cook the pasta according to the package directions. Drain when ready and set aside.
    375 grams pasta of your choice
  • Using either a blender or an immersion blender, blend your sauce until smooth. If using a blender, put the sauce back in the pot. Taste your sauce (careful, it's hot) and add more chili flakes if you would like a spicier sauce. Cook down to thicken the sauce to your desired consistency.
    ½ tsp chili flakes
  • Add in the spinach and cook for 2 to 3 minutes. Season with salt, or to taste.
    1 tsp salt, 2 cups baby spinach
  • Combine the pasta with the sauce and mix well until the pasta is coated with the sauce.
  • Serve with grated cheese such as parmesan or romano if desired.
    grated parmesan or romano cheese, if desired

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