Easy Roasted Pepper and Tomato Pasta Sauce

This pepper tomato pasta sauce is made using naturally sweet roasted red bell peppers and a simple tomato sauce for an easy, delicious and healthy meal. Made using a handful of ingredients, perfect with your favourite pasta. 

This pepper and tomato pasta sauce is requires minimal effort but produces fantastic results. It involves roasting red bell peppers, preparing a simple tomato sauce then putting it all together and serving with freshly cooked pasta. Preparation is quick and simple and the dish is ready in under 40 minutes.

This easy tomato pepper pasta sauce takes inspiration from roasted eggplant pasta, which is also made with a simple tomato sauce. To make this recipe I roasted 4 red bell peppers, which add sweetness and tone down the acidity of the tomatoes producing a deliciously rich pasta sauce (see also roasted pepper tomato soup, which has a similar flavour profile). What's more you'll have a generous amount of the sauce so no one will complain the pasta is dry!

Pepper tomato pasta sauce ingredients and substitutions

• Red bell peppers.
• Canned tomatoes: If you prefer to use fresh you will need 2 large or 3 medium ripe tomatoes. I also recommend adding a spoonful of tomato paste for more depth of flavour. Cook the sauce for an additional 10 minutes before adding the peppers and spinach.
• Onion: I like red, but you can use any.
• Garlic.
• Spinach: I recommend using fresh baby spinach.
• Dried herbs: I used Italian herbs, but you can just use oregano or basil, instead.
• White wine: I like to add a splash of wine for added flavour, but you can omit this ingredient, if preferred.
• Olive oil.
• Sea salt and pepper to taste.
• Fresh basil, red pepper flakes and parmesan (or similar) for serving.

Step-by-step recipe instructions

1. Preheat the oven to 400F/200C/180 fan/gas mark 6. Line a large baking sheet with parchment paper and set aside.

2. Roast peppers: Cut the peppers in half through the base and discard the seeds. Arrange the peppers on top of the baking sheet (skin side up) and roast in the centre of the oven for approx. 30 minutes, until the skin turns dark brown. Remove from the oven, peel the peppers, chop and set aside.

TIP: Start cooking the pasta and preparing the sauce after the peppers have been roasting for about 15 minutes.

3. Boil pasta: Boil the pasta in salted water according to packet instructions (make sure it's al dente). Remove from the heat and strain reserving about ⅔ cup (160ml) of pasta water. Set aside.

4. Cook tomato sauce: In a large pan heat a tablespoon of oil, add the onion and cook gently for about 4 minutes until softened, stirring often. Stir in the garlic and cook for another minute then add the wine, increase the heat and cook until most of the moisture has been absorbed. Add the tomatoes, dried herbs, about ½ cup (120ml) of pasta water, salt and pepper to taste then cover and simmer for 10 minutes stirring occasionally.

5. Puree sauce: Remove from the heat, add about half of the chopped roasted peppers and puree the sauce (it can but doesn't need to be perfectly smooth).

6. Add peppers: Add the remaining peppers and spinach, stir thoroughly, cover and simmer for a few minutes just until the spinach has wilted and the sauce is piping hot. Remove from the heat, add a little more pasta water, if required, and adjust the seasoning.

7. Serve: Combine the sauce with the pasta and serve with freshly chopped basil leaves, parmesan (or similar), pepper flakes and/or a drizzle of extra virgin olive oil.

*Scroll down to the bottom of the post for a full list of ingredients and instructions.

Serving suggestions

This chunky pepper and tomato pasta sauce goes well with popular pasta shapes, such as penne, rigatoni, fusilli or other, larger varieties. I used pennoni rigati pasta, which is larger than penne. You can serve this dish with garlic bread, grilled chicken or halloumi or simply on its own.

What to make ahead 

This roasted pepper tomato pasta sauce comes together quickly, but if you prepare the ingredients in advance you can assemble it in minutes. For example, you can:

• Roast the peppers the night before, cool and peel them. Keep covered, refrigerated.
• Prepare the tomato sauce: with or without adding the peppers and spinach.
• Cook the pasta: once strained and cooled stir in a little oil, cover and refrigerate it overnight.

When you are ready to serve this dish heat all the components, assemble and enjoy!

Variations

This simple pepper pasta sauce with tomatoes is versatile and can be easily adapted to suit your preference using ingredients you have on hand. For example you can add:

• Flavour: such as smoked paprika.
• Protein: such as cooked white beans. You may also need to add more seasoning and dried herbs.
• Vegetables: including cooked kale, sauteed mushrooms, roasted broccoli, zucchini or eggplant. Add these at serving.
• Serve it with cheeses other than parmesan, including gruyere, smoked cheese, mozzarella or vegan cheese.

Top tips

• You can roast the peppers in advance.
• I recommend pureeing the sauce with about half of the roasted peppers and then adding the remaining chopped peppers (along with the spinach) for texture.
• Once you've added the spinach cook the sauce just until the spinach has wilted.
• I recommend pairing the sauce with penne, rigatoni, fusilli or similar pasta shapes.
• Combine your tomato and red pepper sauce with the pasta just before serving. Keep leftover sauce refrigerated for up to 3 days.
• Freeze the sauce for up to 3 months.

Related recipes to try next

• Bean Tomato Pasta Bake
• Tofu Bolognese Pasta Sauce
• Pasta with Butternut Squash and Tomatoes

See also these other vegetarian meal ideas including more easy, delicious pasta meals!

Recipe

Keep in touch!

If you make this easy pasta with red pepper and tomato sauce I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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