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A-SWEET-AND-SPICY-RED-PASTA-SAUCE-WITH-CREAMY-CANNELLINI-BEANS
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4.67 from 6 votes

Sweet and Spicy Red Pasta Sauce with Cannelini Beans

A nutritious and delicious homemade Italian tomato sauce that pairs well with (gluten-free) pasta, zucchini noodles, or soft boiled (sweet) potatoes! It's hearty, healthy and vegan-friendly!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Courses
Cuisine: Italian
Servings: 6 servings
Calories: 158kcal

Ingredients

  • 2 tablespoons extra virgin olive oil plus 2 teaspoons
  • 3 large cloves garlic chopped
  • 2 large red bell peppers cored and cut into strips (I keep the seeds)
  • 1 large yellow onion cut into very thin matchsticks
  • Salt and pepper
  • 1 can strained tomatoes, no salt added 24 ounces or 680 grams
  • Cayenne pepper optional
  • 1 can Cannellini beans, no salt added 13.4 ounces or 380 grams
  • 5-6 large fresh basil leaves torn
  • 1 tablespoon dried oregano optional

Instructions

  • Warm two tablespoons of olive oil in a large skillet over medium heat. Add the garlic—cook and stir for about 10 seconds. Then add the bell peppers and the onion—season to taste with salt and pepper. Cook and stir for 5 minutes.
  • Then add the strained tomatoes. (If you use bottled strained tomatoes, fill the emptied bottle with a splash of water. Reseal it, then shake it enough to loosen any remaining pureed tomatoes.) Pour into the skillet as well. Stir to combine—season to taste with salt, pepper, and cayenne pepper (optional).
  • Let the sauce come to a simmer. Then reduce the heat to low and let the sauce gently simmer, covered, for 15 minutes or until the vegetables are soft. Stir occasionally.
  • Remove the skillet from the stove and allow to slightly cool. Transfer the sauce to a blender (or use a hand mixer) and puree it. Transfer the pureed sauce back into the same skillet and place over low heat. Add the beans, the basil leaves, and two teaspoons of olive oil. Cook and stir for 5 minutes to allow the flavors to come together.
  • Serve with capellini pasta, cooked al dente.

Notes

How to Enjoy This Sauce

  • The amount of the sauce can quickly satisfy six people and is probably enough to serve with a 16 to 24-ounce package of cooked pasta.
  • So this recipe is perfect for larger families, or you can store the leftover sauce in the fridge for later in the week.
  • I prefer the thin spaghetti noodles with this sauce, but feel free to chose other shapes like a penne.
  • I love capellini noodles by Jovial and are an excellent choice for those who follow a gluten-free diet.
  • It has a great taste, and the noodles don't stick together if you separate them regularly with a fork during cooking.
  • I start boiling salted water to cook the pasta over high heat when the veggies are simmering in the tomatoes. That way, the noodles will be ready around the same time—give or take.
  • If the sauce is ready before the pasta, gently simmer it over the lowest heat setting, stirring frequently.
  • If preferred, serve with a little grated Parmesan cheese—if not vegan!

Nutrition

Calories: 158kcal | Carbohydrates: 23g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 13mg | Potassium: 589mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1354IU | Vitamin C: 59mg | Calcium: 98mg | Iron: 3mg