This red sauce pasta relies on fresh tomatoes and red bell peppers instead of canned puree. Roasting the vegetables softens them and brings out their natural sweetness. The blended sauce coats short pasta shapes evenly.
The entire process takes about 35 minutes from start to finish. You can boil the pasta while the vegetables roast in the oven. It is a straightforward dinner for busy weeknights when you want a home-cooked meal without much fuss.
Why is Red Sauce Pasta a Must-Try?
Roasting the tomatoes and peppers evaporates excess water and concentrates the flavors.
Blending the roasted vegetables with red chili flakes creates a smooth base with an even distribution of heat.
Saving some starchy pasta water helps the sauce cling to the noodles.
Ingredients for Red Sauce Pasta
• Pasta: Fusilli, penne, or rotini work well because the ridges hold onto the thick sauce.
• Tomatoes: Roma or vine-ripened tomatoes provide a good balance of flesh and juice.
• Red bell pepper: This adds volume and a slight sweetness to balance the acidity of the tomatoes.
• Garlic: Fresh cloves offer a stronger, sharper flavor than garlic powder.
• Red chili flakes: Adjust the amount based on your heat preference. Skip them entirely if cooking for young children.
Exact quantities are in the recipe card below.
How to Make Red Sauce Pasta
Step 1: Roast and blend the vegetables
Toss the diced tomatoes and red bell peppers with a little olive oil on a baking sheet. Roast them in a hot oven until they soften and blister. Transfer the warm vegetables to a blender along with the chili flakes and process until smooth.
Step 2: Cook the pasta
Boil a large pot of salted water. Cook your pasta until it is al dente, which means it still has a firm bite. Scoop out some of the starchy cooking water before you drain the noodles.
Step 3: Build the sauce
Heat the remaining olive oil in a large skillet. Cook the minced garlic and chopped shallots until they soften. Pour in the blended tomato mixture and the reserved pasta water. Let it simmer until it thickens, then stir in the herbs and seasonings.
Step 4: Combine and serve
Add the drained pasta to the skillet. Toss everything together until the noodles are fully coated in the red sauce. Serve warm with grated parmesan cheese on top.
What to Serve with Red Sauce Pasta
Serve this pasta with a simple green salad and garlic bread.
Expert Tips for Red Sauce Pasta
You can cook the tomatoes and peppers in an air fryer at 390°F (200°C) for 9 to 10 minutes instead of using the oven.
If you do not have a shallot, use the same amount of finely chopped yellow or white onion.
Store leftover pasta water in the fridge for up to 3 days to thin out the sauce when reheating leftovers.
How to Store and Freeze Red Sauce Pasta
Keep leftovers in an airtight container in the refrigerator for up to 4 days. Freeze the sauce separately in a freezer-safe container for up to 3 months. Reheat the pasta in a skillet over medium-low heat, adding a splash of water to loosen the sauce.
Red Sauce Pasta Recipe FAQs
Can I use canned tomatoes instead of fresh?
Yes, you can substitute a 14-ounce can of diced tomatoes. Drain them slightly before blending with the roasted bell pepper.
How do I make the sauce less spicy?
Reduce the red chili flakes to a pinch or leave them out completely. You can always serve them on the side for people to add to their own plates.
Can I add meat to this dish?
Yes. You can brown ground beef, turkey, or sliced sausage in the skillet before cooking the shallots and garlic.
Red Sauce Pasta
Ingredients
- 3 cups fusilli pasta 240 g
- 4 tablespoons extra virgin olive oil divided
- 1 teaspoon sea salt plus more for boiling
- 6 garlic cloves minced
- 1/2 cup finely chopped shallot or onion
- 1 pound fresh tomatoes diced, 450 g
- 1 cup chopped red bell pepper 140 g
- 1 teaspoon red chili flakes
- 1 teaspoon mixed Italian herbs
- 1/2 teaspoon black pepper
- 1/4 cup grated parmesan cheese for garnish
Instructions
- Preheat your oven to 425°F (220°C). Spread the diced tomatoes and chopped red bell pepper on a baking sheet. Drizzle with 2 tablespoons of the olive oil.
- Roast for 15 minutes, or until the vegetables are soft and slightly blistered.
- Transfer the warm roasted vegetables to a blender. Add the red chili flakes and blend until smooth.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute.
- Stir in the chopped shallot and cook for 2 to 3 minutes until translucent.
- Pour the blended tomato sauce into the skillet. Cook for 3 minutes, then stir in 1/2 cup of the reserved pasta water.
- Simmer for 3 to 4 minutes until the sauce thickens. Stir in the Italian herbs, black pepper, and salt. Taste the sauce and add a pinch of sugar if the tomatoes are too tart.
- Add the cooked pasta to the skillet. Toss well to coat, adding a little more pasta water if the sauce is too thick. Top with grated parmesan cheese before serving.
Notes
