You know those days when you’re just not feeling the marinara? This is an excellent substitution, and it only take about fifteen minutes. I love any sauce that I can cook from start to finish (from scratch) while my pasta is boiling. ;)

I think this recipe is from You: On a Diet by Dr. Oz. (I can’t be sure, because I don’t own the book.) My roommate Alicia and I used to make this in college all the time because it was delicious, healthy and CHEAP.

This dish is mild, but you can make it spicier by adding more red pepper flakes. It’s also vegan without even trying to be. It goes excellent with a side of asparagus or roasted broccoli.

Penne Pasta with Sweet Red Pepper Sauce

1 T. olive oil
1 onion, finely chopped
1/4 t. crushed red pepper flakes
1 red or yellow bell pepper, diced finely
15oz can diced tomatoes, drained
4 T. veggie or chicken broth (or water)
1 lb. penne pasta (Whole Foods has my favorite brand of whole wheat penne)
s&p

While pasta is boiling, cook onion in olive oil until sof1t. Add bell pepper, red pepper flakes, tomatoes, broth and salt and pepper. Cook until the pepper is soft and the mixture is simmering. Drain pasta. Puree in the blender* and pour over the cooked penne noodles. (This is optional according to the recipe, but I’ve done it without and the texture was too chunky; the flavors didn’t meld together. If you like a chunkier, thicker sauce, puree only 2/3 of it.)

(Sorry for the horrible pictures. Just know that when pureed it turns into the most vibrant, beautiful shade of orange.)