Red Pepper Pasta Sauce (Easy Vegan)
This red pepper pasta sauce simmers sweet bell peppers, ripe tomatoes, onion, and garlic into a rich, savory sauce that comes together in about 30 minutes. It is naturally vegan, gluten-free over GF pasta, and a great way to use a glut of summer peppers.
I started making this the week I had way too many peppers from the market and zero patience for a sauce that needs babysitting. That is still why I love it: it tastes like it simmered all afternoon, when really it is just peppers, tomatoes, and a little garlic left alone for half an hour. Roasting the peppers first is the one step I never skip, and it is the difference between a nice sauce and one people ask you about. Make a double batch, because it freezes well and it disappears fast.
Start by roasting the peppers
Red bell peppers are the sweetest choice and give the sauce its color, so reach for those over green. Roast them whole until the skins blister and char in spots, then cover them for ten minutes so the steam loosens the skins and they slip off easily. Fresh, unroasted peppers work in a pinch, but roasting is what builds that deep, faintly smoky sweetness. For the base, canned tomatoes or passata bring the acidity that keeps all that pepper sweetness from turning cloying.
Blend it silky or leave it rustic
Soften the onion and garlic first so they melt into the background instead of biting through. From there the texture is up to you, and a few small changes take the sauce in different directions.
- For a smooth sauce, run an immersion blender straight through the pot until it is silky. Leave it as is for a chunkier, more rustic finish.
- To make it creamy, stir in a splash of plant cream or a spoon of cashew cream off the heat.
- For heat, add a pinch of chili flakes with the garlic so it blooms in the oil.
Storing and freezing the sauce
- Fridge: keeps for up to 4 days in a sealed jar.
- Freezer: freeze in single-meal portions for up to 3 months, which is exactly why the double batch is worth it.
- Reheat: warm it gently on the stove and loosen with a splash of water or pasta cooking water if it has thickened.
For more pasta sauces, try our creamy pumpkin pasta sauce, creamy avocado pasta, or simple garlic pasta.
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Red Pepper Pasta Sauce
Equipment
- Large pan
- Immersion blender (optional)
- Wooden spoon
Ingredients
- 3 red bell peppers chopped, or roasted
- 2 cups tomatoes chopped
- 1 onion chopped
- 3 cloves garlic minced
- 3 tbsp olive oil
- 1 tsp oregano or basil, dried
- Salt and black pepper to taste
- Chili flakes optional
- 350 g penne pasta cooked, to serve on
Instructions
- Heat the olive oil in a large pan and sauté the onion until soft, about 5 minutes. Add the garlic and cook 30 seconds.
- Add the chopped peppers and cook for 8 to 10 minutes, until soft.
- Stir in the tomatoes, oregano, salt, pepper, and chili flakes if using. Simmer for 10 to 15 minutes, until thick.
- Blend smooth with an immersion blender, or leave chunky.
- Toss with cooked pasta and serve, with extra herbs on top.
Notes
Frequently Asked Questions
Roasting is optional but worth it. Charred, roasted peppers add a deeper, smoky-sweet flavor to the sauce. If you are short on time, fresh peppers cooked down with the tomatoes still make a delicious sauce.
For a smooth sauce, blend it with an immersion blender until silky. For a chunky, rustic sauce, simply leave the cooked peppers and tomatoes as they are.
Yes. Stir in a splash of plant cream, a spoon of cashew cream, or a little coconut milk at the end for a creamy red pepper sauce that is still vegan.
Yes. It freezes very well. Cool it completely, then freeze in portions for up to 3 months. Thaw and reheat gently, adding a splash of water if it has thickened.
This sauce is great over grains, gnocchi, or roasted vegetables, as a base for pizza, or spooned over baked tofu or beans. It is a versatile vegetable sauce.
The sauce itself is naturally vegan and gluten-free, made from peppers, tomatoes, and aromatics. Serve it over gluten-free pasta to keep the whole dish gluten-free.
Absolutely delicious! I’ll definitely make this again.