Heat 2 tbsp oil in a large thick bottom kadhai.
Add 1 tbsp of finely chopped garlic cloves and ginger. Saute on high flame for few seconds till the raw smell of garlic goes off.
Add finely chopped onions and saute till it turns translucent and light pink in colour.
Then add sliced carrot, capsicum and bell pepper in the kadhai. Saute for couple of minutes on high flame till it is partially cooked. Veggies should retain crunchiness in them.
Later add finely chopped red and ripe tomatoes. Saute till it turns soft and mushy and is cooked perfectly.
Add salt as per taste and mix well. Salt will speed up the cooking process of toamtoes.
Now add black pepper powder, mixed herbs, oregano, red chilli flakes, and mix well.
Add tomato ketchup and red chilli sauce. Mix the sauces and veggies together and saute for a minute.
Add ½ cup of water or pasta drained water and mix well. Let it come to a boil.
Now, add boiled penne pasta into the wok and give it a nice mix with the veggies.
Mix all the ingredients together and cook for 2 more minutes.
Turn off the flame and cover the kadhai or wok for atleast 4 to 5 minutes so that the flavours and aroma is completely absorbed in pasta.
Before serving, again mix all the ingredients in the wok.
Finally, serve hot and spicy red sauce pasta topped with grated cheese or as it is.