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, full of flavor, and a great way to use a glut of summer peppers.
I started making this on a week when 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 — it is the difference between “nice” and “wait, why is this so good?” Make a double batch, because it disappears.
This Recipe Works If You Need
- A quick, flavorful vegan pasta sauce
- A great way to use summer peppers
- A make-ahead sauce that freezes well
- A naturally gluten-free sauce over GF pasta
Why You’ll Love This Sauce
- Naturally sweet. Cooked peppers add a deep, sweet flavor.
- Quick. Ready in about 30 minutes.
- Vegan and versatile. Great on pasta, grains, or as a base sauce.
- Freezer-friendly. Make a big batch and freeze.
Ingredient Notes
Red bell peppers are sweetest and give the best flavor and color. Roasting them first deepens the flavor, but fresh works well too.
Tomatoes or passata form the base, balancing the sweetness of the peppers with a little acidity.
Onion, garlic, and herbs build depth. Blend the sauce smooth or leave it chunky, as you prefer.
Tips and Variations
- Roast the peppers. Charred, roasted peppers add a lovely smoky depth.
- Blend for smooth. Use an immersion blender for a silky sauce, or leave it chunky.
- Make it creamy. Stir in a splash of plant cream or a spoon of cashew cream.
- Add heat. A pinch of chili flakes makes it spicy.
Storage and Make Ahead
- Fridge: store for up to 4 days.
- Freezer: freeze for up to 3 months in portions.
- Reheat: warm gently on the stove, adding a splash of water if needed.
For more pasta sauces, try our creamy pumpkin pasta sauce, creamy avocado pasta, or simple garlic pasta.
Red Pepper Pasta Sauce
An easy vegan red pepper pasta sauce made from sweet bell peppers, tomatoes, and garlic in 30 minutes. Rich, savory, and perfect over any pasta.
- 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
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Heat the olive oil in a large pan and sauté the onion until soft, about 5 minutes. Add the garlic and cook 30 seconds.
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Add the chopped peppers and cook for 8 to 10 minutes, until soft.
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Stir in the tomatoes, oregano, salt, pepper, and chili flakes if using. Simmer for 10 to 15 minutes, until thick.
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Blend smooth with an immersion blender, or leave chunky.
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Toss with cooked pasta and serve, with extra herbs on top.
Roast the peppers first for a smoky flavor. Stir in plant cream for a creamy version. Freezes up to 3 months. Nutrition value is just for the sauce, without pasta.
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.
