For the sauce: Pour the olive oil and let it heat slightly. Add the finely chopped red bell pepper, chopped garlic, and green onion along with the chili powder, black pepper, salt, oregano, and basil (adjust the amount of herbs and spices to your taste). Wait for the oil to heat a bit more, stirring, and sauté for 5 to 8 minutes. Then add the tomato sauces and pour in 4 to 5 cups of vegetable broth. Wait for it to boil.

Remove from heat. For the vegetable broth (boil all ingredients in plenty of salted water): two zucchinis cut into large pieces. Two potatoes cut into large pieces. 4-5 carrots cut into large pieces. One green onion cut into 2-3 equal parts. One red bell pepper and one green bell pepper. (The leftover vegetable broth can be stored in the freezer for sauces, purees, soups, etc.)

For the spaghetti: In the boiling water, simply add a little chili powder and stir. It gives a mild spicy flavor to the spaghetti (cook according to the package instructions).

Serve with grated cheese.