Fire-Roasted Tomato Pasta Sauce Recipe – Quick & Spicy

Last Updated on 2 months by Neha Deshmukh

Fire-Roasted Tomato Pasta Sauce Recipe – Quick & Spicy

Introduction

Okay, let’s be real – sometimes you just need a really good pasta sauce, and you need it fast. I totally get it! Life gets busy, and a homemade sauce can feel daunting. But trust me, this fire-roasted tomato pasta sauce is a game-changer. It comes together in about 25 minutes, tastes incredible, and honestly, it’s so much better than anything you’ll find in a jar. I first made this when I was craving something comforting and flavorful, and it’s been a weeknight staple ever since.

Why You’ll Love This Recipe

This isn’t your average tomato sauce. The fire-roasted tomatoes give it a lovely smoky depth, and a little pinch of red chili flakes adds just the right amount of kick. It’s vibrant, fresh, and incredibly versatile. Plus, it’s super easy to customize to your liking – more spice? Go for it! Want to make it vegan? No problem! You’ll love how quickly this sauce transforms a simple pasta dish into something special.

Ingredients

Here’s what you’ll need to whip up this delicious sauce:

• 1 tablespoon olive oil (approximately 15ml)
• ¼ cup chopped onion (approximately 30g)
• ¼ large red bell pepper, chopped (approximately 30g)
• 2 cloves garlic, minced
• ½ teaspoon dried oregano (approximately 2.5g)
• 14.5 oz fire-roasted tomatoes (diced) (approximately 411g)
• 1.5 tablespoons tomato sauce (approximately 22.5ml)
• ½ teaspoon sugar (approximately 2.5g)
• ¼ teaspoon red chili flakes (approximately 1.25g)
• ⅛ teaspoon white pepper (approximately 0.6g)
• Salt to taste
• Pepper to taste
• ¼ cup water (approximately 60ml)
• 1 tablespoon chopped fresh basil (approximately 7g)

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality olive oil really makes a difference – it adds a lovely richness to the sauce. Don’t skimp here! And the fire-roasted tomatoes are key. They bring a smoky sweetness that you just can’t get with regular diced tomatoes. If you can’t find them, you can roast your own (see variations below!). As for the red chili flakes, start with ¼ teaspoon and adjust to your spice preference. I like a little heat, but you do you!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a pan over medium heat. Add the chopped onion and red bell pepper. Sauté for about 4 minutes, until they start to soften and become fragrant.
2. Add the minced garlic and dried oregano. Cook for just 30 seconds – you want the garlic to be fragrant, but not browned.
3. Now, pour in the fire-roasted tomatoes and tomato sauce. Stir in the sugar, white pepper, salt, black pepper, and red chili flakes. Bring everything to a boil.
4. Once boiling, reduce the heat to medium-low and let it simmer uncovered for 15 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
5. Add the water and adjust the seasoning to your liking. Continue to cook for another 5 minutes, stirring, to help the sauce thicken up.
6. Finally, stir in the fresh basil and cook for just 1 minute. Remove from the heat and let the sauce cool slightly before using.

Expert Tips

• Don’t be afraid to taste and adjust the seasoning as you go! Everyone’s palate is different.
• For a smoother sauce, you can use an immersion blender to blend it to your desired consistency.
• If the sauce is too acidic, add a tiny pinch more sugar.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your sugar source to ensure it’s vegan-friendly.
• Spice Level Adjustment:
  • Mild: Reduce the red chili flakes to ⅛ teaspoon or omit them altogether.
  • Extra Spicy: Add up to ½ teaspoon of red chili flakes, or a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped Serrano pepper for serious heat!
• Using Fresh Tomatoes: If you don’t have fire-roasted tomatoes, you can use about 1.5 lbs of fresh tomatoes. Roast them in the oven with a little olive oil, salt, and pepper until slightly charred before adding them to the sauce.
• Slow Cooker Adaptation: Combine all ingredients (except basil) in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the basil during the last 30 minutes of cooking.

Serving Suggestions

This sauce is amazing with so many things! Of course, it’s fantastic with pasta – spaghetti, penne, fusilli, you name it. But it’s also delicious on pizza, as a dipping sauce for mozzarella sticks, or even as a base for shakshuka. My family loves it with gnocchi!

Storage Instructions

Leftover sauce can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. Just make sure to leave some space at the top of the container for expansion.

FAQs

• Can I freeze this tomato sauce? Absolutely! It freezes beautifully. Just let it cool completely before transferring it to a freezer-safe container.
• What kind of pasta goes best with this sauce? Honestly, any pasta you like! But I think a medium-sized pasta like penne or rigatoni really holds the sauce well.
• How can I make this sauce less spicy? Reduce or omit the red chili flakes. You can also add a dollop of yogurt or cream to the sauce to cool it down.
• Can I use different types of peppers? Yes! Feel free to experiment with different peppers, like jalapeños or poblanos, for a different flavor profile.
• What is the best way to store leftover sauce to prevent spoilage? Always store leftover sauce in an airtight container in the refrigerator. Make sure it’s cooled down before sealing it up!