Easy Roasted Red Pepper Marinara Sauce

The Best Easy Roasted Red Pepper Marinara Sauce Recipe – good roasted red pepper marinara sauce that is suited to spaghetti, linguine, and with all kinds of good pastas!

While we're serving this red pepper marinara over linguine, it is good with chicken, beef, pork, seafood, and vegetables. It is a truly versatile red pepper pasta sauce recipe that you can add your favorite ingredients into for a knockout dinner. We love this sauce poured over chicken or fish to bake them in – or over pastas (it tastes great over zucchini pasta/zoodles for a keto vegan pasta dinner that is packed with flavor and nutrients.)

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make The Best Easy Roasted Red Pepper Marinara Sauce

First assemble the following ingredients:

• Whole peeled tomatoes – Provide a juicy, slightly tangy base that balances sweetness and acidity.
• Tomato paste – Adds concentrated depth and richness with an umami punch.
• Salt – Enhances all the other flavors and ties the sauce together.
• Red pepper flakes – Bring a gentle heat that lingers without overpowering.
• Sugar – Softens the acidity of the tomatoes for a smoother taste.
• Fresh Basil – Infuses the sauce with bright, aromatic, peppery-sweet notes.
• Parsley – Adds a clean, herbaceous freshness that lightens the sauce.
• Olive oil – Provides a silky richness and carries the flavors throughout.
• Onions – Contribute subtle sweetness and savory depth when sautéed.
• Garlic – Brings a warm, pungent, and slightly nutty undertone.
• Roasted red bell peppers – Offer smoky, sweet complexity and a velvety texture.
• Pasta of choice – Acts as the hearty canvas that soaks up and complements the sauce.

Kitchen notes

Cook pasta to al dente. We like to use Linguine. When boiling pasta, save 1/2 cup of the water the pasta cooks in, and add it to the sauce before serving.

Add Pasta Water. Adding pasta water to sauce helps the sauce emulsify, making the sauce stick to the pasta better and bringing all that good red pepper sauce flavor to perfection in every bite.

Use jarred roasted peppers for convenience. If you're short on time, high-quality jarred roasted red peppers work perfectly. drain and pat dry before using to avoid watering down your sauce.

Roast your own for extra depth. For deeper, smoky flavor, roast fresh red bell peppers in the oven or over an open flame until charred, then peel and blend.

Sauté your aromatics low and slow. Take your time with the onions and garlic — slow sautéing brings out their sweetness and creates a more balanced, flavorful base.

Deglaze the pan. A splash of white wine, broth, or even a little pasta water can lift up the browned bits for more complex flavor.

Blend for smooth or leave chunky. Prefer a silky sauce? Blend until smooth. Want texture? Pulse it a few times or skip blending altogether.

Simmer longer for richer flavor. The longer the sauce simmers, the more the flavors deepen and develop. Let it bubble gently for 20–30 minutes if time allows.

Add cream or cheese for a twist. Stir in a splash of heavy cream, Parmesan, or goat cheese for a creamy version that's solid over pasta or ravioli.

Use it beyond pasta. This sauce is good on pizza, in lasagna, on grilled chicken, in meatball subs, or even as a dip for garlic bread or mozzarella sticks.

Red Pepper Marinara Pasta FAQs

Can we use the sauce on other dishes?

This sauce is versatile- try it on pizza, grilled chicken or seafood, vegetables, or even as a dipping sauce for crusty bread.

How do we store Leftovers?

Store cooled roasted red pepper marinara in an airtight container in the refrigerator for 3–5 days, or freeze it for up to 3 months. Thaw overnight before reheating.

Can we make this sauce ahead of time?

Yes! It tastes even better the next day as the flavors continue to meld, making it a great make?ahead base for meals throughout the week.

Can we make this sauce creamy?

— if you want a richer texture, stir in a little heavy cream or Parmesan toward the end of cooking for a creamy variation.

Is this sauce vegan or vegetarian?

The basic roasted red pepper marinara is vegetarian and can easily be vegan if you skip any cheese or dairy add?ins.

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Ingredients

• 56 oz whole peeled tomatoes, 2 28oz cans
• 6 oz tomato paste
• 1 ½ teaspoon sea salt
• ¼ teaspoon red pepper flakes
• ½ teaspoon sugar
• ¼ cup fresh basil, chopped
• ¼ cup parsley, chopped
• ¼ cup olive oil
• ½ cup onions, chopped
• 4 cloves garlic, minced
• 1 cup roasted red bell peppers, drained and diced
• 8 oz pasta, of choice, cooked

Method

1. In a large bowl, crush the whole tomatoes with your fingers to form a course puree.
2. Stir in the tomato paste, salt, pepper flakes, sugar, basil, and parsley, and set aside.
3. In a large saucepan, heat the olive oil over medium heat. Add the onions and cook for 5 minutes, stirring often, until the onions begin to soften.
4. Add the garlic and cook, stirring often, for 2 minutes (do not brown the garlic). Add the roasted red peppers and sauté about 1 minute.
5. Add the tomato mixture, and simmer over medium-low heat for 30 minutes, stirring occasionally.
6. When sauce is almost done, bring a pot of water to boil and add pasta. While pasta is boiling, remove 1/2 cup of starchy pasta cooking water and add it to sauce. Drain pasta at the proper time according to package directions.
7. Taste the sauce and adjust seasoning. Using an immersion blender, or working in batches with a traditional blender, blend the sauce until smooth.
8. Return the sauce to the pan and let simmer about 5 minutes or until thick enough to coat the pasta.
9. Serve over pasta and enjoy.