Crushed Red Pepper Pasta Sauce

There aren’t many meals that are more satisfying than a big bowl of pasta. Pasta is such a great weeknight meal option, because it’s quick and easy to put together. And who doesn’t love pasta? If you’re someone that loves pasta, but tries to avoid it because you feel like it can easily become too heavy – I have the perfect solution. It’s this simple, delicious, & spicy crushed red pepper pasta sauce.

I always prefer to pour my sauce on top of my pasta. I know there are so many pasta dishes that suggest you add the pasta to the sauce, but I NEVER feel that there is enough sauce that way. Dry pasta is a huge pet peeve of mine, so this way, I feel like I can make sure I have as much sauce as I need!

This dish comes together in about 10 minutes, and requires only a handful of staple ingredients. It’s a nod to the classic spaghetti, but with a spicy kick, which is great for your metabolism (if you’re into that type of thing). The amount of crushed red pepper in the sauce adds a good amount of heat that lingers slightly, but isn’t overpowering.

If you love spice, and you’re looking for a new pasta dish to add to the rotation, look no further!

Ingredients:

28 oz can of San Marzano whole tomatoes
Angel Hair pasta (about 2/3 of the box)
3 Tbs olive oil
3 Tbs grated onion
2 tsp chopped garlic
1 tsp crushed red pepper
Salt & pepper

Directions:

Heat olive oil and onion in a large sauce pan over medium-low heat. Season with salt & pepper. Cook for 3-4 minutes.
Cook pasta according to the directions on the box.
Open tomatoes and crush by hand into a large bowl. Add in the juice from the can.
To the pan, add in garlic and crushed red pepper. Stir to combine. Cook for 2 minutes.
Gently pour the tomatoes and juice into the pan. Cook for 3-4 minutes, stirring occasionally.
Pour sauce over pasta and enjoy.

This recipe makes about 2-ish servings. For a family of four, I would make the entire box of pasta, and double the sauce recipe.

*A great addition to this quick pasta dinner is some toasty bread. It’s the perfect way to scoop up the spicy, juicy sauce. Place a few slices of bakery bread on a sheet tray. Brush with olive oil and sprinkle with salt. Bake at 350 for 7-8 minutes.

** You can also use a large can of crushed tomatoes for this sauce to avoid having to crush them by hand, and save a minute or two of prep time. I just prefer the texture of crushing them myself.