Spaghetti with Spicy Tomato & Pepper Sauce

The aroma of roasted red peppers mingling with fresh garlic fills the kitchen as you whisk together a simple yet flavorful sauce for your next pasta night. This Spaghetti with Spicy Tomato & Pepper Sauce takes just 30 minutes to prepare, resulting in a comforting dish that is both vibrant and indulgent—perfect for any occasion.

This recipe is ideal for busy weeknights when you crave something delicious but don’t want to spend hours in the kitchen. It also stores well in the fridge, making leftovers a great option for quick lunches throughout the week.

Why You’ll Love This Recipe

• The sauce is rich and velvety, coating each strand of spaghetti perfectly.
• It comes together in under half an hour, ideal for a quick meal.
• Utilizing roasted red peppers gives the sauce a unique depth of flavor.
• The combination of garlic and chili provides a warm, satisfying kick.

What You’ll Need

Here’s everything you’ll need to make this delightful spaghetti dish.

For the Sauce

• 350g roasted red pepper, drained
• 1x 400g can chopped tomatoes
• 3 tbsp olive oil
• 3 cloves garlic, finely chopped
• 1 pinch chili

For the Pasta

• 400g spaghetti
• Salt (to serve)
• Black pepper (to serve)

For Serving

• 120g parmesan, grated

Use a high-quality parmesan for the best flavor.

Substitutions & Swaps

• Swap roasted red pepper for fresh bell pepper.
• Use vegetable broth instead of water for pasta cooking.
• Replace parmesan with nutritional yeast for dairy-free.
• Substitute spaghetti with gluten-free pasta if needed.

How to Make It

Let’s dive into the steps for creating this fantastic dish.

Blend the Sauce

Grab a blender, drain the peppers and add them along with the tomatoes, then whizz until almost smooth.

Cook the Garlic

Place a big frying pan over a medium low heat, add the olive oil, and then either very finely chop, crush or grate your garlic cloves and add them.

Add the Seasonings

Cook the garlic very gently in the oil until fragrant but not coloured (about 2 mins). Add the chili and cook for another 30 seconds, then pour in the pepper and tomato mix and add a big pinch of salt.

Simmer the Sauce

Bring the sauce to a simmer and cook for about 15 mins. While the sauce bubbles away gently, cook your spaghetti in a big pan of well salted water until al dente.

Combine the Pasta and Sauce

Transfer the pasta to the pan with the tomato and pepper sauce and mix it really well so that the spaghetti is well coated and glossy.

Finish with Cheese

Turn off the heat, add about 1/3rd of your grated cheese and mix gently until the cheese has melted into the sauce. You might need to loosen it up with a splash of pasta water.

Taste and Serve

Taste now and add salt if needed, then plate up into warm bowls and top with the remaining cheese and some black pepper.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, pasta does not freeze well.
Reheat: Microwave on medium for 2-3 minutes.

Tips for Best Results

• Make sure to chop the garlic finely to release its essential oils fully.
• Always reserve a bit of pasta water in case you need to adjust the sauce’s consistency.
• Garnish with fresh herbs like basil for added freshness.
• Use a non-stick pan for easy cleanup after cooking.

Serving Suggestions

• Serve alongside a crisp green salad for added crunch.
• Pair with garlic bread to soak up the delicious sauce.
• Enjoy with a glass of red wine for the perfect dinner pairing.