Pasta is one of those dishes that requires minimum effort but always delivers maximum flavour! That's why I love this delicious red capsicum and tomato pasta sauce. Bright red in colour and heat, if you like, this is my go to for a weeknight meal when I need to feed the family quickly.
Sometimes, family meals need to be quick and easy, without compromising on flavour, and this is my go to!
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Ingredients
- pasta
- tinned tomatoes
- shallot
- jar red capsicum
- cayenne pepper
- salt and pepper
- parmesan cheese
See recipe card for quantities.
Instructions
- Step 1: Combine all spices into a large bowl and combine thoroughly with mixture
- Step 2: Form into ball shape with your hands
- Step 3: Press into patties
- Step 4: Cook in oven for x minutes at 400 degrees
Hint: finely chop the red capsicum and use a tomato passata to avoid blending. It makes a chunkier sauce, but the flavour is still amazing!
Substitutions
With a short list of ingredients, there are very few changes to make, here are a couple I've tried;
- Gluten free pasta - use any gluten free pasta you wish!
- Vegan - replace parmesan cheese with nutritional yeast, for an easy vegan dish
Variations
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Spicy - add chili pepper flakes to increase the heat, if you like
- Veggie load up - add a whole bunch of roasted vegetables to the pasta sauce, just before stirring in the pasts. This makes a chunky and fibre-filled pasta dish!
- Crunch - scatter crispy crouton crumbles over the top of the parmesan cheese for texture
Equipment
I have a firm belief that every home kitchen needs a stick blender. They are handy and easy to use. This is my favourite, as it comes as an attachment to a bunch of other great kitchen essentials.
Storage
Make this sauce up to three days in advance and store in an airtight container in the refrigerator.
If storing leftovers, they can also last up to two days, in an airtight container in the fridge. I like to reheat in the oven, just tip the pasta into a bake proof dish, add a little water and bake until heated through and bubbling on the edges.
Top Tip
If you a busy week ahead, make a double batch of the sauce and freeze half for another time. Can keep in the freezer for a couple of weeks in an airtight container.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favourite dishes to serve with red capsicum and tomato pasta sauce:
Red Capsicum and Tomato Pasta Sauce
Ingredients
- 1 small onion, chopped
- 1 can chopped tomatoes
- 1 jar marinated red peppers
- 2 tablespoon olive oil
- salt and pepper
- 1 bag pasta
- ¼ C parmesan cheese, grated
Instructions
- In a deep pan or pot, sauté the chopped onion in the olive oil. And boil a large pot of water and cook the pasta according to the packet instructions.
- Add the tinned tomato and marinated red peppers. Bring to a simmer, then season to your liking with salt and pepper.
- Once pasta is cooked, reserve a cup of pasta water. Remove the pot from the heat, using a stick blender, blitz the sauce until smooth.
- Return to heat, add the pasta water to reach the desired consistency. Add the pasta and heat through. Serve with grated parmesan cheese. Enjoy!
Let me know if you have tried this recipe