Now that we’re finally reaching the end of tomato season (sob!) – and I’ve eaten my weight in marinara sauce – I’m trying to mix things up a bit. (But not too much, ’cause I’m bust preparing for next month’s Vegan MoFo!) Because as much as I love pasta with marinara sauce, I need a change!
Instead of triple tomato-y marinara sauce, spicy marinara sauce. With bell peppers fresh from the garden, and crushed red peppers for a kick.
My taste buds are on the wimpy side, so I only used 1/4 teaspoon; crank that spice up a notch or two to achieve medium or hot status. If you’re feeling really brazen, throw in a jalapeno while you’re at it, cowgirl.
Spicy Marinara Sauce
2 tablespoons olive oil
1 onion, diced
1/4 to 1 teaspoon crushed red peppers
4-5 tablespoons minced garlic
4-6 cups fresh tomatoes, any kind (larger tomatoes need to be diced, but smaller tomatoes can be left as-is)
2 bell peppers, diced
1 tablespoon basil + extra to taste
1 teaspoon oregano + extra to taste
2 teaspoons brown sugar + extra to taste (optional; this will make the sauce sweet and spicy!)
salt & black pepper to taste
1. Coat the bottom of a large skillet with the olive oil. Add the diced onion and cook on medium-low heat for about ten minutes, or until the onions are nearly translucent. Add the minced garlic and crushed red pepper and cook for another minute or two. Add the diced tomatoes, peppers, and spices and cook, covered on low, for about thirty minutes, stirring occasionally. Cook until the tomatoes are tender and juicy. Sample the sauce and add any extra spices to taste.
2. Serve hot on approximately one pound of cooked pasta.