Arrabiata Sauce with Peppers

In a skillet over medium-high heat, add olive oil, onion, and bell pepper. Cook, stirring, for about 5 minutes until veggies have started to soften. Add garlic, cherry peppers, crushed red pepper, and a sprinkle of salt. Stir veggie mixture for 2 more minutes until garlic becomes fragrant.

Add tomatoes and their juices, crushing them lightly with your hand. Add sugar and the juice from the pickled pepper jar. When sauce bubbles, reduce the heat to medium-low and simmer for 15 minutes until the veggies are cooked and the sauce has thickened.

Taste the sauce and add more salt, sugar, or crushed red pepper until it is very flavorful. Serve with pasta and Parmesan. Enjoy!