Roasted Red Pepper & Tomato Sauce over Linguine

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

I had a large jar of roasted peppers that I needed to use and came up with this low fat recipe. If sauce is to thick you can thin with some of the pasta water. You can use 1 tablespoon dried Italian herbs in place of the dried oregano, parsley, marjoram, & basil

Ingredients Nutrition


  1. Heat oil in a heavy bottom pan.
  2. Add the onion, garlic, celery, and mushrooms. Saute till onions are translucent.
  3. Add rest of sauce ingredients. Simmer gently for 30-60 minutes.
  4. Cover and keep warm.
  5. Bring a large pot of water to a boil. Add 1/4 teaspoon salt. Add the pasta and cook until al dente. Drain the pasta in a colander.
  6. If serving immediately, it is not necessary to rinse the pasta. Transfer the pasta to warmed plates. Top with the Roasted Red Pepper Sauce, garnish with the fresh herbs & grated cheese, and serve immediately.
Most Helpful

5 5

This sauce is amazing! I use roasted peppers from a jar, increased the red pepper flakes and all the herbs, the sauce was red and rich and oh so good, I simmered mine for a couple of hours over very low heat, and served this over spaghetti, what a fabulous sauce! thanks Rita, we loved this!...Kitten:)