An easy recipe for red pasta sauce that's packed full of goodness. Made with tomatoes and red peppers, this recipe is a great one for picky eaters. Ideal for pasta but also works well as a pizza topping.
There are so many pasta sauce recipes that we love to eat.
But this red pasta sauce recipe usually comes out on top as our favourite.
Made in much the same way as a classic tomato sauce, but with red peppers added for flavour and nutrition, this easy sauce recipe is sure to become one of your favourites too.
How to use red pasta sauce
This red pepper pasta sauce is ideal for serving with pasta.
Whatever your preferred type of pasta - be it spaghetti, penne or tortellini - this sauce is a great accompaniment.
However, it goes well with many other recipes as well, for example:
Do you have to blend this sauce?
No. If you prefer, you can leave some of the vegetables unblended, but this works best for us when all the vegetables are blended together.
More pasta sauce recipes
Here are some more pasta sauce recipes that you might like:
Can you freeze this sauce?
Yes. This sauce is a great recipe to make ahead and freeze in batches.
Allow it to cool completely before transferring to a freezer bag or box.
Label with the recipe name and the date and store in the freezer for up to three months.
You can also freeze this in an ice cube tray for smaller portions. This is ideal if you have a baby or toddler.
Do you need any special equipment for this recipe?
You will need a blender or food processor for this recipe, unless you prefer to enjoy it unblended.
A hand held blender will do the job, but the results won't be as smooth.
Pin red pasta sauce for later
How to make red pepper pasta sauce
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Please do not reproduce this recipe without permission.
Red pasta sauce
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves of garlic crushed
- 1 large red pepper chopped
- 800 g tinned chopped tomatoes 2 standard tins
- ¼ teaspoon dried oregano
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato puree
- salt and pepper to taste
- Heat 1 tablespoon olive oil in a large saucepan with a lid. Add a chopped onion, stir, then reduce the heat to low, cover with a lid and cook for ten minutes until soft.
- Add 2 cloves crushed garlic, stir and cook for one minute before adding a chopped red pepper. Stir well, then cover with a lid and cook over a low heat for a further ten minutes until soft.
- Once the vegetables are soft add your 2 x 400g tins of chopped tomatoes, 1 tablespoon balsamic vinegar, ¼ teaspoon oregano and 1 tablespoon tomato puree. Stir well and cook for at least five minutes. If you have time leave this to cook for longer as this helps the flavour to develop.
- Once ready allow to sauce to cool a little before blending with a handheld blender or jug blender until smooth. For best results use a jug blender.