This Sweet And Spicy Spaghetti Sauce recipe is easy to make, delivers big flavors, and is a satisfying, healthy dinner option when you want something comforting.
It combines the sweetness of the veggies with the creamy texture of cannellini beans and lovely spicy seasoning. Serve it with (gluten-free) pasta, eggs, zucchini noodles, potatoes, or crusty crostini bread.
There’s something special about the balance of creamy beans in a sweet and tangy tomato sauce seasoned just right.
It always reminds me of cozy meals shared with family. This sweet and spicy spaghetti sauce is easy to meal-prep for the week and pairs with much more than just pasta.
Like my Pasta With Peas Dish or Creamy Pumpkin Pasta, it is also plant-based and, in this case, vegan and gluten-free, depending on what you serve it with. Let's make it!
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Why This Recipe Works
- Quick and easy: A simple spaghetti sauce recipe with a total cooking time of just 30 minutes.
- Vegan-friendly: Plant-based and loaded with nutrients, thanks to fresh vegetables and creamy white cannellini beans.
- Flavorful: The balance of sweet veggies, spices, herbs, and a drizzle of olive oil makes every bite satisfying.
Ingredient To Make This Sweet And Spicy Pasta Sauce
This easy recipe requires only a few simple ingredients; you can find everything at your local grocery store.
- Extra virgin olive oil: Adds richness to the sauce. You can also drizzle some over the finished dish for extra flavor.
- Cloves of garlic: Fresh garlic is key to this sauce. Use three large cloves for an aromatic base.
- Red bell pepper and carrot: Add sweetness and depth to the sauce, complementing the tangy tomatoes.
- Strained tomatoes: Go for the freshest bottled or canned tomatoes you can find. I love Bionaturae's products. Their strained tomatoes have no added salt or sugar, and the flavors are amazing. I also used this brand to make my Tender Italian Meatballs In Tomato Sauce.
- Cannellini beans: Canned beans make this dish quick and easy. I use cannellini beans with no added salt. These protein-rich beans are filling and add great texture.
- Fresh basil: Brightens and lifts this tomato sauce with fresh herb flavor.
- Shallot: Like minced garlic, it adds an incredible aroma when briefly sauteed with the veggies in olive oil.
- Italian seasoning: Dried oregano, red pepper flakes, and salt add a traditional Italian flavor and spiciness, contrasting the sweetness of the veggies.
How To Make It
It's super easy. Let's have a look!
Step One (Picture 1 above) - Heat two tablespoons of olive oil in a large skillet over medium heat. Add the garlic and cook for about 10 seconds.
Step Two (Picture 2 above) - Add the bell pepper, onion, and carrot. Season with salt, and cook for about five minutes until softened, stirring occasionally.
Step Three (Picture 3 above) - Stir in the strained tomatoes and a splash of water—season with salt, dried oregano, and red pepper flakes. Bring the mixture to a gentle simmer. Cover and let simmer for 15 minutes over moderately low heat or until the vegetables are soft—stir occasionally.
Step Four (Picture 4 above): Remove from heat and let cool slightly. Using a blender, puree the sauce with one tablespoon of cannellini beans.
Step Five (Picture 5 above) - Return it to the skillet over low heat. Stir in the remaining cannellini beans, fresh basil, and a couple of teaspoons of olive oil. Simmer for another five minutes to let the flavors meld over medium-low heat. Taste test and add more red pepper flakes for a spicier touch, if desired.
Step Six (Picture 6 above) - Store or serve with your favorite pasta, such as capellini or spaghetti, cooked al dente. For a gluten-free or low-carb option, enjoy it over soft-boiled (sweet) potatoes, roasted vegetables, or zucchini noodles. Or serve on the table with crostini bread.
Variations And Substitutions
This recipe is versatile enough to either swap or leave out a few parts without compromising the rich Italian flavors of this sauce.
- Types of white beans: For a slightly different texture, try using navy beans, butter beans, or Great Northern beans.
- For a little extra kick: Season with more red pepper flakes at the end if you prefer more heat. Or use red chili flakes.
- Make it cheesy: Stir in some parmesan cheese or a plant-based alternative on top for a cheesy white bean tomato sauce.
- Fresh herbs: For a different flavor profile, swap out basil for sage leaves or even a sprig of thyme for more earthy notes.
- Bell pepper: You can use red or orange peppers. Avoid a green pepper for this spicy tomato sauce.
- Onions: I prefer shallots, but white onions work just as well.
- Add Greens: When the tomato sauce is ready, stir in fresh kale or spinach leaves until wilted for a more substantial dish.
Helpful Tips
- Build the flavors: A tasty tomato sauce recipe is all about those initial steps, so allow the flavors and aroma of the garlic, veggies, and seasoning to build up.
- Don't brown the garlic: Don't allow it to brown, as it might taste sour in your sauce.
- Puree with a blender: Always handle the hot sauce carefully when removing it from the stove for blending. Allow it to cool for a couple of minutes before you blend, and I recommend a blender over a hand mixer to avoid the red sauce from splashing.
- Don't rush the sauce's simmering: Allow the flavors to come together, even if it's just for 15 minutes.
- Balance the natural sweetness: The veggies and tomatoes add sweetness, so balance it with herbs like dried oregano. Red pepper flakes give it a slight kick. Feel free to stir in some more, based on personal taste, to increase the sauce's heat before serving.
- Choose quality ingredients: Although this is a simple recipe, the quality of the olive oil and canned tomatoes makes the sauce and adds delicate flavor and richness. So, choose the quality ingredients you love.
Meal Prep And Storage
- Make ahead: You can make white beans in tomato sauce in advance and store the sauce in an airtight container in the fridge for up to five days. The sauce also freezes well for up to three months.
- Reheating: Simply reheat over slow heat.
- Leftovers: Store leftovers in an airtight container for easy meal prep throughout the week in the fridge.
Serving Suggestions
Here are a few suggestions on how to use this delicious white bean and tomato sauce and what to serve it with:
- (Gluten-free) pasta or spiralized vegetable noodles topped with grated Parmesan (or vegan) cheese.
- Boiled or oven-baked potatoes. It also tastes great with baked sweet potatoes or a mix.
- Eggs for a quick lunch: When reheating, simmer one or two eggs in a tomato-bean base until set. Serve for breakfast or lunch with your favorite green salad or toasted bread.
- Codfish: If you have enough leftovers, you can use the sauce to add intense Italian flavor to baked or sautéed cod. It's simply delicious!
More Italian Recipes To Try Next
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This super easy Sweet and Spicy Spaghetti Sauce Recipe with Cannellini Beans is hearty, healthy, comforting, and delicious. With its creamy white beans, sweet tomatoes, and fresh basil, this beans-tomato sauce dish brings warmth and comfort to the table. Enjoy!
📖 Recipe
Sweet and Spicy Spaghetti Sauce With Creamy Cannellini Beans
Mariska RamondinoEquipment
- 1 at least 4 Qt (3.9 L) pot with lid
Ingredients
- 2 tablespoons extra virgin olive oil plus 2 teaspoons, separated
- 3 large cloves garlic minced or chopped
- 1 large red bell pepper, cored and chopped 162 grams
- 1 large carrot 85 grams
- 1 large shallot or yellow onion, chopped 130 grams
- 1 teaspoon salt or more to taste, separated
- 1 can strained tomatoes, no salt or sugar added 24 ounces or 680 grams
- A tiny splash of water optional
- 1 teaspoon dried oregano
- ½ teaspoon or up to 1 teaspoon red pepper flakes or more to taste
- 1 can Cannellini beans, no salt added and drained 13.4 ounces or 380 grams
- 5-6 large fresh basil leaves torn
Instructions
- Warm two tablespoons of olive oil in a pot over medium heat. Add the garlic. Cook and stir for about 10 seconds to release its aroma.2 tablespoons extra virgin olive oil, 3 large cloves garlic
- Then add the bell pepper, carrot, and the onion—season with ½ teaspoon of salt. Cook and stir occasionally for 5 minutes and until the veggies are somewhat softened.1 large red bell pepper, cored and chopped, 1 large carrot, 1 large shallot or yellow onion, chopped, 1 teaspoon salt or more to taste, separated
- Add the strained tomatoes and just a tiny splash of water. (If using bottled strained tomatoes, fill the emptied bottle with a splash of water. Reseal it, then shake it enough to loosen any remaining tomatoes. Pour into the skillet.)1 can strained tomatoes, no salt or sugar added, A tiny splash of water
- Season with ½ teaspoon salt, oregano, and red pepper flakes. Stir to combine.1 teaspoon dried oregano, ½ teaspoon or up to 1 teaspoon red pepper flakes
- Let the sauce come to a simmer. Then reduce the heat to medium-low and let the sauce gently simmer, half covered, for 15 minutes or until the vegetables are soft. Stir occasionally.
- Remove the pot from the stove and let it cool slightly for a few minutes. Carefully transfer the sauce to a blender. Add one tablespoon of cannellini beans and puree it.1 can Cannellini beans, no salt added and drained
- Carefully transfer the pureed sauce back into the same pot and place over low heat. Stir in the rest of the beans, the basil leaves, and two teaspoons of olive oil. Cook and stir for 5 minutes to allow the flavors to come together.5-6 large fresh basil leaves
- Taste test and season with more red pepper flakes for a spicier touch.
- Serve with capellini pasta, cooked al dente, crostini bread, roasted vegetables, zucchini noodles, eggs, or soft-boiled (sweet) potatoes.
Notes
- Always handle the hot sauce carefully when removing it from the stove for blending. Allow it to cool for a couple of minutes before you blend, and I recommend a blender over a hand mixer to avoid the red sauce from splashing.
- When blending the tomato sauce, add one tablespoon of white beans to the blender. This adds a natural creaminess that's full of flavor without the heaviness.
- Don't rush the sauce's simmering. Allow the flavors to come together, even if it's just for 15 minutes.
- I always add a splash of water to the emptied tomato bottle or can—just enough to swirl it around and catch any leftover tomato sauce. Then, I add this to the sauce as well.
- The veggies and tomatoes add sweetness, so balance it with herbs like dried oregano. Red pepper flakes give it a slight kick. Feel free to stir in some more, based on personal taste, to increase the sauce's heat before serving.
- Although this is a simple recipe, the quality of the olive oil and canned tomatoes make the sauce. So, choose quality ingredients you love.
- Types of white beans: For a slightly different texture, try using navy beans, butter beans, or Great Northern beans.
- For a little extra kick: If you prefer more heat, increase the amount of red pepper flakes at the end. Or use red chili flakes.
- Make it cheesy: Stir in some parmesan cheese or a plant-based alternative on top for a cheesy white bean tomato sauce.
- Fresh herbs: For a different flavor profile, swap out basil for sage leaves or even a sprig of thyme for more earthy notes.
- Bell pepper: You can use red or orange peppers. Avoid a green pepper for this spicy tomato sauce.
- Onions: I prefer shallots, but white onions work just as well.
- Add Greens: When the tomato sauce is ready, stir in fresh kale or spinach leaves until wilted for a more substantial dish.
- Make ahead: You can make white beans in tomato sauce in advance and store the sauce in an airtight container in the fridge for up to five days. The sauce also freezes well for up to three months.
- Reheating: Simply reheat over slow heat.
- Leftovers: Store leftovers in an airtight container for easy meal prep throughout the week in the fridge.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
parth rathod says
I have made pasta but not like this. Thank you for sharing and keep up the good work
Mariska says
Thank you, Parth. Hope you will try this recipe at home!