Spaghetti with Red Pepper and Tomato Sauce

Say “see ya!” to jarred sauce and whip up this Spaghetti with Red Pepper and Tomato Sauce. A delicious way to use up a bounty of peak-season tomatoes!

We’re getting into cooler weather now (even though it’s been 90°F for the past week) and that means my favorite thing: pot cooking. You know, the kind of cooking where you’re not worried about having the stove or the oven on all day, so you just throw a bunch of things in a Dutch oven and let it warm your house. This is one such recipe. It doesn’t take a lot of prep, but it does take a bit of patience. The payoff is well worth it, though, so stick around.

You start out with simple ingredients: tomatoes, onions, garlic, red peppers, maybe some fresh herbs if you’ve got ’em. And the process is even simpler than the ingredients. All you have to do is throw them all in a pot and let the mixture happily burble away on your stove until it’s thick and warming and begging to be spooned over pasta. Maybe you add some sausage like I did. Maybe you add some meatballs. Maybe you shower the whole thing with parm because life is short and you need more cheese. Maybe you don’t do any of that and you just appreciate the sauce in all its gorgeous simplicity. It’s your life, man. You’re calling the shots here.

But the one thing that is absolutely non-negotiable is that you must make this pasta sauce. It’s one of my favorite ways to celebrate the end of summer and ease into fall, because it makes use of all those gorgeous late-summer tomatoes. Also because literally no one dislikes it. It’s comfort food in its truest (and prettiest!) form. So if you’re in need of some comfort, or if you just like pasta and food that tastes good, get that big heavy pot out of the cupboard and start simmering. You’re gonna love it—promise.

Spaghetti with Red Pepper and Tomato Sauce

Say “see ya!” to jarred sauce and whip up this Spaghetti with Red Pepper and Tomato Sauce. A delicious way to use up a bounty of peak-season tomatoes!

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1/2 red bell pepper, diced
• 2–3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 tsp red pepper flakes
• 1 bay leaf
• 2 pounds ripe tomatoes (roughly chopped)
• 1/2 cup dry red wine
• Kosher salt + black pepper
• 8 ounces spaghetti, linguine, or angel hair
• Freshly grated parmesan (for topping)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-low heat. Add onion and bell pepper and cook, stirring occasionally, until soft and translucent, about 10 minutes. If you notice them taking on too much color, reduce the heat to low. The idea here is low and slow—minimal browning is ideal.
2. Add garlic and spices, stir, and cook for 30 seconds or until fragrant.
3. Add tomatoes and wine. Stir together, bring to a boil, then reduce heat to low. Simmer for 30–35 minutes, stirring and scraping the bottom occasionally, or until thick and fully reduced. Discard bay leaf.
4. While the sauce is simmering, cook your pasta according to the package directions. Drain and set aside.
5. Toss together the sauce and pasta. Top with parmesan cheese and enjoy!

Notes

If you’re craving this sauce but it’s winter and peak-season tomatoes are nowhere to be found, don’t be afraid to lean on canned tomatoes. Whole plum tomatoes are a great substitute; just crush them with your hands before adding them to the pot.