††WELCOME25 promo code valid towards select BODi digital subscriptions (initial term only) in the U.S., U.K. and Canada only, promo code must be entered at checkout. Cannot be applied to kits and bundles that include a digital subscription. Codes are not transferable (unless otherwise indicated by BODi) and have no cash or other monetary value. Codes may not be combined with any other promotion, offer, discount, etc. unless otherwise indicated, and cannot be applied to previously placed orders. The code cannot be redeemed for cash or cash equivalents. BODi reserves the right to end or modify this promotion or these terms at any time for any reason without notice.

Free BODi Resistance Bands are offered with the purchase of a BODi annual digital subscription on www.BODi.com only. Offer expires on Jan. 31, 2026. Only one band set may be redeemed per account. Valid in the U.S. and Canada only. The appearance of the products shown may vary. The offer is not transferable and may not be combined with other offers, promotions, codes or discounts, unless otherwise indicated. The offer is not valid on prior orders and cannot be redeemed for cash or cash equivalents. BODi reserves the right to end or modify this promotion or these terms at any time for any reason without notice.

Spicy Red Pepper Pasta Sauce

Spicy Red Pepper Pasta Sauce

Tired of traditional pasta sauce? Then try this Spicy Red Pepper Pasta Sauce that will knock your workout socks off.

Instead of tomatoes, this sauce uses red bell peppers as the base and incorporates oregano, basil, and garlic for savory flavor and serrano pepper for a hit of heat.

This recipe makes 13 servings, so whip up a batch and you have a delicious sauce at the ready for your meal-prepped lunches or a fast, healthy dinner.

Spicy Red Pepper Pasta Sauce
4.15 from 21 votes
Print

Spicy Red Pepper Pasta Sauce

Course Condiment
Prep Time 15 mins
Cook Time 22 mins
Total Time 37 mins
Servings 13 servings, about 1/3 cup each
Calories 33 kcal
Author Beachbody

Ingredients

  • 2 tsp. olive oil
  • 6 medium red bell peppers, chopped
  • 2 medium onions, chopped
  • 1 cup low-sodium organic vegetable broth
  • 3 cloves garlic, finely chopped
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 small serrano pepper, cut in half, seeds and veins removed, finely chopped (optional)

Instructions

  1. Heat oil in large nonstick skillet over medium-high heat. 

  2. Add bell peppers and onions; cook, stirring frequently, for 5 to 6 minutes, or until soft.

  3. Add broth, garlic, basil, and oregano. Bring to a boil. Reduce heat to medium; gently boil, stirring occasionally, for 8 to 10 minutes, or until peppers are very tender. 

  4. Place pepper mixture and chile (if desired) in blender, in small batches; cover with lid and a kitchen towel. Blend until smooth.* 

Recipe Notes

Blend small batches of hot liquids in blender or food processor since they expand during the blending process, therefore increasing the chance of overflowing.

*Before blending hot liquids, check your manufacturer's guidelines and safety instructions, as some blenders may not be intended for such use.

Serve this sauce with spiralized zucchini (or other veggie) or veggie noodles (like shirataki). Make sure you add the appropriate container.

 

P90X/P90X2 Portions
1 Condiment

P90X3 Portions
½ Carb

Body Beast Portions
1½ Vegetable

Portion Fix Containers
1 Green

2B Mindset Plate It!
Makes a great accessory.