Best 10 Pasta With Pepper And Tomato Sauce Recipes

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Pasta with pepper and tomato sauce is a delicious and versatile dish that can be enjoyed by people of all ages. It is a classic Italian dish that is made with simple ingredients that are readily available. The combination of the sweet tomatoes, the savory peppers, and the spicy pepperoncini creates a flavor that is both complex and satisfying. This dish is also very easy to make, making it a great option for busy weeknights or for when you are short on time.

Check out the recipes below so you can choose the best recipe for yourself!

PASTA WITH PEPPER AND TOMATO SAUCE



Pasta With Pepper and Tomato Sauce image

Pasta is a perfect vehicle for showing off late summer vegetables. Pasta dishes also are great way to get more vegetables, as they're often concentrated in the accompanying sauces and toppings. Between the peppers and the tomatoes, this dish is packed with lycopene, as well as vitamins C, A, B6 and K. If you use a food processor to puree the sauce, be sure to strain it afterward for a smooth, elegant texture.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 large garlic cloves, green shoots removed, minced
1 1/2 pounds red peppers, cut in large dice
1 1/4 to 1 1/2 pounds tomatoes, cut in wedges
1 sprig fresh basil
Salt
freshly ground pepper to taste
1 pound spaghetti
Freshly grated Parmesan or ricotta salata for serving

Steps:

  • Heat the oil in a large nonstick skillet or heavy casserole over medium heat. Add the onion. Cook, stirring, until tender, about five minutes, and add the garlic and peppers. Add a generous pinch of salt, and cook, stirring often, until the peppers have softened, about 10 minutes.
  • Add the tomatoes, basil sprig, salt and pepper, and bring to a simmer. Simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer another 15 to 20 minutes (or longer), stirring occasionally until the mixture is thick and fragrant. Taste and adjust seasonings.
  • Remove the basil sprig, and put the peppers and tomatoes through the fine blade of a food mill, or puree in a food processor and press through a strainer. Return to the pan, and keep the sauce warm while you cook the pasta.
  • Bring a large pot of water to a boil. Salt generously, and add the pasta. Cook al dente, following the timing instructions on the package but checking a minute before the indicated cooking time. Stir 1/4 to 1/2 cup of the pasta cooking water into the sauce, then drain the pasta and toss with the sauce. Serve with Parmesan or grated ricotta salata.

Nutrition Facts : @context http, Calories 386, UnsaturatedFat 5 grams, Carbohydrate 70 grams, Fat 6 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 741 milligrams, Sugar 10 grams

BOWTIE PASTA WITH TOMATO AND ROASTED RED PEPPER SAUCE



Bowtie Pasta with Tomato and Roasted Red Pepper Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil
3 large garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1/3 cup sun-dried tomatoes, packed in oil, drained and chopped
1/2 cup coarsely chopped jarred roasted red peppers
1 (28-ounce) can plum tomatoes
1 teaspoon sugar
1 teaspoon kosher salt, plus more to season
Freshly ground black pepper
1/2 cup lightly packed fresh basil leaves, torn into pieces
1/2 cup coarsely chopped fresh parsley leaves
12 ounces bow-ties pasta (farfalle)
1 tablespoon balsamic vinegar
1/4 cup grated Parmesan cheese, optional

Steps:

  • Heat the olive oil in a large skillet over medium heat. Stir in the garlic, red pepper flakes, sun-dried tomatoes, and roasted peppers and cook until the garlic is aromatic, about 1 minute. Crush the tomatoes through your fingers into the pot; stir in their juices, sugar, the 1 teaspoon salt, and season with pepper, to taste. Bring to a boil over high heat, then reduce to a simmer. Cook, uncovered, until thickened, about 10 minutes. Remove the sauce from the heat, stir in the herbs, cover, and set aside for about 10 minutes for the flavors to come together.
  • Meanwhile, bring a large pot of cold water to a boil over high heat. Salt the water generously, add the pasta, and cook, stirring occasionally, until al dente. Drain, saving about 1/2 cup of the pasta water.
  • Before serving, add the vinegar to the sauce. Add the drained pasta to the tomato sauce and toss. Thin with a little pasta water, if needed. Season with salt and pepper, to taste.
  • Divide among 4 warm serving bowls. Pass the grated cheese, if desired, at the table.

Nutrition Facts : Calories 381 calorie, Fat 7 grams, SaturatedFat 1 grams, Carbohydrate 63 grams, Fiber 11 grams, Protein 17 grams

PEPPER AND OLIVE TOMATO SAUCE



Pepper and Olive Tomato Sauce image

Looking for a new way to serve chicken or fish? Try topping with this sweet pepper and olive tomato sauce.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 8

Number Of Ingredients 9

1 tablespoon olive or vegetable oil
1 medium sweet onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1/2 medium red bell pepper, coarsely chopped (1/2 cup)
1/2 medium yellow bell pepper, coarsely chopped (1/2 cup)
1 can (28 oz) Muir Glen™ organic whole peeled tomatoes, undrained
2 tablespoons Muir Glen™ organic tomato paste
1/4 teaspoon crushed red pepper flakes
1/2 cup sliced pitted kalamata olives

Steps:

  • In 10-inch skillet, heat oil over medium heat. Add onion, garlic and bell peppers; cook 4 to 5 minutes, stirring frequently, until crisp-tender. Stir in tomatoes, tomato paste and pepper flakes, breaking up tomatoes with spoon. Heat to boiling.
  • Reduce heat; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in olives.
  • Serve over baked chicken or fish or cooked pasta as desired.

Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 4 g, TransFat 0 g

EASY PASTA WITH BELL-PEPPER AND TOMATOES



Easy Pasta with Bell-Pepper and Tomatoes image

This is the best way to enjoy a pasta dish with the fresh flavour of a tomato-based sauce... by making it on your own!

Provided by Anu_N

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

3 ounces pasta (Conchiglie Rigate or similar conch-shaped pasta works best)
1 1/2 cups water
1 1/2 teaspoons olive oil
1/4 medium onion, finely chopped
1 1/2 large fresh tomatoes, diced
1 large green bell pepper, cut into strips
1/2-1 teaspoon dried basil
1/2 teaspoon oregano
salt
cheddar cheese, grated (optional)

Steps:

  • Bring a pot of 1 1/2 cups of lightly salted water to a boil, add pasta, and cook for about 10-12 minutes, or until pasta is al dente; drain.
  • Heat oil in a saucepan on a medium flame, add the onions and saute until soft and translucent.
  • Now add the diced tomatoes and bell-pepper strips, salt, basil, oregano and saute for about 5 minutes until the bell-peppers soften a bit.
  • If you like it crispier, saute only for a couple of minutes.
  • Remove from heat, toss well with cooked pasta and serve hot with a sprinkling of cheddar cheese!

Nutrition Facts : Calories 235.9, Fat 4.5, SaturatedFat 0.7, Sodium 15.5, Carbohydrate 42.6, Fiber 4.7, Sugar 6.9, Protein 7.6

PEPPERONI 'N' TOMATO PASTA



Pepperoni 'n' Tomato Pasta image

A casual dinner turns into a bow-tie affair when I toss pasta, mushrooms, pepperoni and tomato sauce together. This recipe is my version of a favorite restaurant dish. -Dawn Onuffer, Crestview, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 17

1 medium onion, chopped
1 large green pepper, chopped
1 cup sliced fresh mushrooms
1 tablespoon olive oil
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) stewed tomatoes, chopped
2 bay leaves
1 tablespoon sugar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon fennel seed, crushed
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 package (8 ounces) sliced pepperoni, quartered
4 cups uncooked ziti or bow tie pasta
1/2 cup grated Parmesan cheese
1-1/2 cups shredded part-skim mozzarella cheese

Steps:

  • In a large saucepan, saute the onion, green pepper and mushrooms in oil until tender. , Stir in the tomato sauce, tomatoes, bay leaves, sugar and seasonings. Bring to a boil. Stir in pepperoni. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. Drain and place in a large serving bowl. Discard bay leaves from sauce; stir in Parmesan cheese. Pour over pasta; toss to coat. Sprinkle with mozzarella cheese.

Nutrition Facts :

BAKED PASTA WITH TOMATO, RED PEPPER, AND SWEET ITALIAN SAUCE



Baked Pasta With Tomato, Red Pepper, and Sweet Italian Sauce image

Make and share this Baked Pasta With Tomato, Red Pepper, and Sweet Italian Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 lb sweet Italian sausage, casings removed
1/2 lb cremini mushroom, sliced
2 garlic cloves, minced
4 cups favorite marinara sauce
1 (12 ounce) jar roasted red peppers, rinsed, drained, and finely chopped
1 cup heavy cream
salt
fresh ground black pepper
salt
1 lb penne pasta
1 cup freshly grated parmesan cheese
1 cup freshly grated asiago cheese
0.5 (6 ounce) bag arugula leaves

Steps:

  • Sauce-in a large, deep skillet (the author uses a deep flameproof casserole, but I never cook on the stovetop in a casserole pan), heat the oil over med-high heat.
  • Cook the sausage meat, breaking up the meat with a spoon, for about 5 minutes, or until no pinkness remains.
  • Drain of most of the fat.
  • Add the mushrooms and saute for 4 minutes.
  • Add the garlic and saute for 1 minute.
  • Add the marinara sauce and red peppers, reduced heat to medium, and simmer for 5 minutes, or until the sauce begins to thicken.
  • Add the cream, season with salt and pepper, and stir to combine.
  • Cook for 3-5 minutes, or until the sauce begins to thicken.
  • Taste and adjust for seasonings.
  • Preheat the oven to 375°.
  • Oil a 13 x 9 inch baking dish.
  • Bring a large pot of water to a boil.
  • Salt the water, add the pasta, and cook over high heat for 10-11 minutes, OR until al dente; drain well.
  • In a medium bowl, combine the cheeses.
  • Combine the pasta with the sauce in the pan; add 1 cup of the blended cheeses and arugula leaves, mixing well to combine.
  • Spoon the mixture into the prepared dish and evenly sprinkle with the remaining cheese.
  • Bake for about 30 minutes, or until the sauce begins to bubble and the cheese is browned.
  • Serve immediately.

Nutrition Facts : Calories 588.9, Fat 25.9, SaturatedFat 12.2, Cholesterol 71.3, Sodium 1641.4, Carbohydrate 68.9, Fiber 10.5, Sugar 12.2, Protein 22.5

SPAGHETTI WITH TOMATO AND RED PEPPER SAUCE



Spaghetti With Tomato and Red Pepper Sauce image

Provided by Moira Hodgson

Categories     dinner, easy, quick, weekday, pastas, appetizer, main course

Time 45m

Yield 4 main-course servings, 8 first-course servings

Number Of Ingredients 9

3 to 4 tablespoons extra-virgin olive oil
1 onion, chopped
1 clove garlic, minced
3 red peppers, roasted and peeled, ribs and seeds removed, chopped
1 pound spaghetti
3 ripe tomatoes, seeded and chopped
Coarse salt and freshly ground pepper
1/2 cup shredded basil leaves
Freshly grated Parmesan

Steps:

  • Heat the olive oil in a large skillet and cook the onion with the garlic until soft. Add the peppers and cook them over low heat for 20 minutes, stirring them occasionally.
  • Meanwhile, bring six quarts salted water to a rolling boil and add the spaghetti.
  • While the spaghetti is cooking add the tomatoes, salt and pepper to the sweet peppers. Cook for one to two minutes, just enough to heat the tomatoes through. Stir in the basil leaves and correct seasoning.
  • Drain the pasta, put it in a heated bowl and toss it with the sauce. Serve grated Parmesan cheese separately.

RED PEPPER TOMATO PASTA BAKE



Red Pepper Tomato Pasta Bake image

One-pan, great-tasting dish you will make again and again! You'll be nibbling long before it gets to the table! Thank you Lord for another great recipe.

Provided by Sherylynn Booth

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Ziti Recipes

Time 50m

Yield 8

Number Of Ingredients 17

4 ½ cups ziti pasta
3 cups ground beef
1 ½ tablespoons butter
1 cup sliced onion
1 cup chopped red bell peppers
1 small stalk celery, chopped
4 teaspoons chopped garlic
1 ½ Thai chiles, chopped
1 cup marinara sauce
1 cup milk
1 tablespoon cream cheese, softened
1 tablespoon Sriracha sauce
1 tablespoon sour cream
½ tablespoon tomato paste
salt and ground black pepper to taste
3 eggs
1 ½ cups shredded Cheddar cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until barely tender and still firm to the bite, 6 to 7 minutes.
  • Meanwhile, heat a 10-inch Dutch oven over medium-high heat. Add beef and saute until browned and crumbly, 5 to 7 minutes. Transfer beef to a large baking dish; drain and discard grease. Drain pasta and mix in with the beef.
  • Melt butter in the same pan. Add onion, bell peppers, celery, garlic, and Thai chiles. Cook and stir until onions turn translucent, 4 to 5 minutes.
  • Transfer vegetable mixture to a blender. Pour in marinara sauce, milk, cream cheese, Sriracha sauce, sour cream, and tomato paste. Blend until combined but still chunky. Taste and season with salt and pepper as desired. Pour sauce over the beef and pasta in the baking dish.
  • Beat eggs together in the blender. Pour into the baking dish and mix well. Stir in 1 cup Cheddar cheese. Pat mixture down and top with remaining cheese.
  • Bake in the preheated oven until set, 20 to 30 minutes.

Nutrition Facts : Calories 514.2 calories, Carbohydrate 54.6 g, Cholesterol 130.8 mg, Fat 21 g, Fiber 3.2 g, Protein 25.4 g, SaturatedFat 10.3 g, Sodium 448.8 mg, Sugar 6.4 g

TOMATO AND PEPPER PASTA BAKE



tomato and pepper pasta bake image

Easy pasta bake, that can be adjusted to whatever you have left over in the cupboard

Provided by PureMAK

Time 25m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Chopp all the vegetables and grate the cheese
  • Shallow fry the onion until translucent. Add the pepper and when the pepper is soft add the rest of the vegetables. Leave them to cook slowly untill you get the desired consistency of the sauce.
  • Mix the sauce with cooked pasta. Put thick layer of cheese on top. Place it in the hot oven for the cheese to melt.

SPAGHETTI WITH FRESH-TOMATO SAUCE AND SERRANO PEPPERS



Spaghetti with Fresh-Tomato Sauce and Serrano Peppers image

This fiery pasta recipe from chef Alain Allegretti gets its heat from the serrano pepper, a small chile that is about twice as hot as a jalapeno.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 24

3 tablespoons plus 1 1/2 teaspoons extra-virgin olive oil
2/3 cup finely chopped onion
2 cloves garlic, minced
1 serrano chile, ribs and seeds removed, julienned
1/2 cup tomato paste
3 cups quartered beefsteak tomatoes
1/2 cup peeled and quartered plum tomatoes
2 teaspoons herbes de Provence
1 bunch fresh thyme
1 bunch fresh flat-leaf parsley
1 bunch fresh basil
1 teaspoon sea salt
20 cherry tomatoes
2 cloves garlic, minced
1 tablespoon plus 2 1/2 teaspoons fresh thyme leaves
1/4 cup olive oil
Coarse salt and freshly ground pepper
1 1/3 pounds spaghetti
1 tablespoon plus 2 1/2 teaspoons sea salt
2 teaspoons minced serrano chile, ribs and seeds removed
2 tablespoons plus 1 1/2 teaspoons freshly grated Parmesan cheese
2/3 teaspoon freshly cracked black pepper
1/2 teaspoon fleur de sel
2 teaspoons thinly sliced fresh basil

Steps:

  • Make the tomato sauce: Heat olive oil in a medium Dutch oven over medium-high heat. Add onion, garlic, and chile; cook, stirring, until soft and translucent. Add tomato paste and cook, stirring, about 5 minutes.
  • Add beefsteak and plum tomatoes to Dutch oven. Wrap thyme, parsley, basil, and herbs de Provence in a piece of cheesecloth, using kitchen twine to enclose. Add to saucepan and season with salt. Reduce heat to medium-low; cover and cook, stirring occasionally, until thickened, about 3 hours. Remove cheesecloth packet and discard. Using an immersion or standard blender, blend sauce until smooth. Strain sauce through a fine mesh strainer and return to Dutch oven; set aside.
  • Make the confit: Preheat oven to 150 degrees. Fit a rimmed baking sheet with a rack and set aside.
  • Place cherry tomatoes in a large bowl and add garlic, thyme, and olive oil; season with salt and pepper and toss to combine. Evenly spread tomatoes on prepared baking sheet and transfer to oven; bake for 3 hours.
  • To serve: Bring a large pot of water to a boil over high heat. Add sea salt and return to a boil. Add pasta and cook, according to package directions, until al dente; drain.
  • Meanwhile, place tomato sauce over medium heat and add chile, cheese, and tomato confit; season with cracked black pepper and fleur de sel. Stir to combine. Stir in pasta to coat with sauce and evenly divide between 4 serving plates. Top with basil and serve immediately.

Tips:

  • Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your sauce will be. If you can, use fresh tomatoes from your garden or a local farmers market.
  • Roast the tomatoes: Roasting the tomatoes concentrates their flavor and makes them even sweeter. You can roast the tomatoes in the oven or on the stovetop.
  • Use a good quality olive oil: Olive oil is an essential ingredient in Italian cooking. Make sure to use a good quality extra virgin olive oil.
  • Don't overcook the pasta: Pasta should be cooked al dente, which means it should be slightly firm to the bite. Overcooked pasta is mushy and flavorless.
  • Season the sauce to taste: The best way to season a sauce is to taste it as you go and add more salt, pepper, or herbs as needed.

Conclusion:

Pasta with pepper and tomato sauce is a simple but delicious dish that is perfect for a quick and easy meal. With just a few simple ingredients, you can create a flavorful and satisfying dish that the whole family will enjoy. So next time you're looking for a quick and easy dinner idea, give this recipe a try!

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