Pasta With Pepper and Tomato Sauce Recipe (2024)

Tasty, but a little mild / sweet so would benefit from a little something more zesty, like extra garlic, or ground Italian sausage

My “quarantine” version (Corona virus 2020)required the use of canned tomatoes and dried basil. I used real red peppers, though, and a large can of organic diced tomatoes. I followed the cooking directions except for adding wine to clean out the tomato can, plus a bit more for the sauce, and some sugar (abt 1 tsp as other reviewers suggested). I also didn’t strain the sauce after processing it. It was delicious and I can’t wait to make it with fresh tomatoes. Super!

Pantry version: Two 12-oz jars of roasted red peppers; one 28-oz can of italian tomatoes; a teaspoon or so of dried basil; one dried serrano chili, seeded and minced; olive oil, onion, and garlic as written. Since the jarred peppers were skinned, the sauce was smooth enough after the immersion blender that it didn't need pressed through a sieve.

I added chilli for a little bit of heat, which was a good contrast for the peppers.

A wonderful way to use that end of summer produce from the garden. I did not have to strain - using an immersion blender created a rich thick smooth sauce. I did have to thin it with pasta water. Also had to use significant salt to offset the sweetness of the peppers and tomatoes. But good. Will make again.

Really nice recipe, I didn't seive it like recommended but just blitzed it to a puree in a blender. Worked so well.

I used yellow bell peppers. Delicious!

Pantry version: Two 12-oz jars of roasted red peppers; one 28-oz can of italian tomatoes; a teaspoon or so of dried basil; one dried serrano chili, seeded and minced; olive oil, onion, and garlic as written. Since the jarred peppers were skinned, the sauce was smooth enough after the immersion blender that it didn't need pressed through a sieve.

I added chilli for a little bit of heat, which was a good contrast for the peppers.

Whenever I grill sausages, I also section, skewer, and grill several different colored bell peppers, and I always have leftovers of the peppers. I decided to use them in this recipe. For the tomatoes, I used a can of fire-roasted diced tomatoes, my go-to choice when tomatoes aren’t in season. While searching for this recipe, I saw another recipe that used goat cheese with the peppers, and that sounded good to both my husband and me, so that’s what we used instead of the Parmesan. Delicious!

we cooked this with saved tomatoes and peppers from the dumpster! it was so yummy! i liked the sweetness... also we added half a carrot and some bay leaves

I made this to use up the extra pasta scraps I had after making Samin Nosrat’s Big Lasagna. I used a can of whole peeled San Mariano tomatoes, a tsp of Urfa pepper and added a half tsp of fennel seed, which added that faint licorice flavor that hints of Italian sausage. Fantastic! If you wanted to make it more substantial or more carnivorous, adding Italian sausage would be great!

My “quarantine” version (Corona virus 2020)required the use of canned tomatoes and dried basil. I used real red peppers, though, and a large can of organic diced tomatoes. I followed the cooking directions except for adding wine to clean out the tomato can, plus a bit more for the sauce, and some sugar (abt 1 tsp as other reviewers suggested). I also didn’t strain the sauce after processing it. It was delicious and I can’t wait to make it with fresh tomatoes. Super!

In the summer when tomatoes are fresh, this is pure heaven (although adding a teaspoon of sugar is wondrous). In the dead of winter, I used canned tomatoes instead of fresh, with great results. I also skinned the bell peppers with a peeler, which released more of their vibrance and flavor. Cooking the sauce longer helps make the consistency of the sauce better (especially if you are skipping putting it through the food mill, which I did), as does adding a can of tomato paste to help thicken it.

I kept it chunky, with a few sprigs of chopped basil. It was delicious!

Tasty, but a little mild / sweet so would benefit from a little something more zesty, like extra garlic, or ground Italian sausage

Really nice! I added a bit more basil and didn't strain the sauce (got a bit lazy). Served it with trout amandine and sangria.

This is excellent. The only addition was about 1teaspoon of sugar to offset the acidity of the tomatoes. Fresh tomatoes and peppers are key. With good chianti and good Italian bread to mop up the sauce, you'll think you died and went to heaven.