Cook pasta according to instructions, drain, shake well, set aside. Save 1 cup of pasta water to add to the sauce. You may only use ¼ cup of pasta water for this recipe; however, you may need a little extra, so we are reserving extra pasta water at this time.
Place all the Herb/Spice Ingredients (except the red pepper flakes) into a small bowl, mix well. Set aside.
In a large ceramic/enamel lined skillet, Dutch oven, or non-stick skillet, add the diced onions and bell peppers, sauté over medium-high heat for 7 to 9 minutes to soften.
Add the finely minced garlic, sauté for 30 seconds, then add the quartered tomatoes and the Herb/Spice Mix, stir well to incorporate, then simmer for 5 minutes.
Add the baking soda and stirring constantly for one minute, then simmer for 30 minutes (or longer) largely dependent upon how soft you enjoy the peppers. Stir occasionally.
After 30 minutes, the tomatoes should have broken down and released their juices and pretty much created a nice sauce, evaluate the amount of sauce. Add ¼ cup of pasta water, if needed.
Add the red pepper flakes at the end, stir, allow to simmer for several minutes.
Serve over your favorite pasta with freshly chopped basil and/or Vegan Parmesan Cheese.