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Pasta with Roasted Red Pepper Sauce

This deep tomato-red sauce is sure to be a family favorite it you're looking for a low-carb, meatless pasta topping, relates Antoinette Ronzio of North Providence, Rhode Island. Made with roasted red peppers and a hint of cayenne pepper, it will add a veggie kick to your dinner table.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    5 servings


  • 1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
  • 1 jar (7 ounces) roasted sweet red peppers, drained
  • 1 teaspoon sugar
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon red wine vinegar
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • Hot cooked pasta


  • In a blender, combine the first eight ingredients; cover and process until smooth.
  • In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in pepper mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring frequently. Serve sauce with pasta.
Nutrition Facts
1/2 cup: 73 calories, 5g fat (0 saturated fat), 0 cholesterol, 681mg sodium, 8g carbohydrate (0 sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
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Average Rating:
    Nov 8, 2020

    A vegetarian pasta dish with a kick. I suggest serving the bell pepper sauce tossed with the pasta instead of topping the pasta with. Adding a good amount of shaved or grated Parmesan cheese on top is a must for me!

  • sewampler
    Dec 7, 2007

    No comment left