Sungold Tomato Pasta Recipe

This Sungold Tomato Pasta is the ultimate late-summer dinner that lets peak-season tomatoes shine. Sweet Sungold tomatoes are gently blistered with garlic, olive oil, and butter until they burst into a silky, naturally creamy sauce that clings to every bite of pasta.

If you have a pile of sun gold tomatoes growing in your backyard or from the farmers market and no plan for them yet, this sungold tomato pasta is one of my favorite things to make all summer. It is one of those recipes that once you make it, you will understand why. Sweet sungold tomatoes cook down into a jammy pasta sauce with a splash of cream and plenty of parmesan cheese, and the whole thing comes together in one skillet while your pasta water is going in the pot next to it.

This is a simple pasta recipe, not a complicated one, and it is a great way to use up an abundance of cherry tomatoes during tomato season. If sun golds are not available at your grocery store, regular cherry tomatoes or a variety of cherry tomatoes will work too, though the sun golds bring a sweet flavor you will want to chase all summer long.

Why This Recipe Works

• Sun gold tomatoes bring natural sweetness, so the sauce does not need added sugar to balance the acidity
• Cooking the tomatoes down over medium heat lets them burst and release their juices, building deeper flavor without extra ingredients
• A splash of the reserved pasta water helps the sauce cling to every piece of pasta instead of pooling at the bottom of the pot
• One skillet and one pot of water means minimal cleanup for a weeknight dinner

Ingredients

For the sauce

• Olive oil
• Butter
• Shallot (or onion)
• Garlic
• Sun gold tomatoes (grape tomatoes or regular cherry tomatoes work in a pinch)
• Red pepper flakes (Aleppo pepper is a nice swap if you have it)
• Kosher salt and black pepper
• Vodka
• Heavy cream (cream cheese or goat cheese can stand in for extra tang)
• Parmesan cheese (pecorino romano is a great substitute)

For the pasta

• Pasta (a short shape like rigatoni or penne, though long pasta works too)
• Fresh basil, for serving
• Extra parmesan, for serving

Instructions

Cook the tomatoes down
Heat olive oil and butter in a large skillet or large Dutch oven over medium heat. Add the shallot and cook until softened, about 3-4 minutes. Stir in the garlic and cook for 1 minute more.

Add the sun gold tomatoes to the pan along with a pinch of salt, black pepper, and red pepper flakes. Let the tomato mixture simmer over medium heat, stirring occasionally so nothing sticks to the bottom of the pot. After about 8-10 minutes, the tomatoes will burst and break down into a thick sauce. Use the back of a spoon to help break down any remaining tomatoes that are still holding their shape.

Deglaze and blend
Pour in the vodka and let it simmer over medium-low heat for 2-3 minutes to cook off the sharp edge. This is a hot tip if you want the best results, since letting the alcohol cook down fully keeps the sauce from tasting harsh.

Once the tomato mixture has reduced, use an immersion blender right in the pan to smooth it into a sauce. If you do not have one, you can carefully transfer it to a blender in batches instead.

Finish the sauce
Return the sauce to medium-low heat and stir in the heavy cream and parmesan cheese. Let it simmer gently until the sauce thickens slightly and turns glossy. Taste and adjust the salt and pepper based on personal preference.

Cook the pasta
While the sauce is coming together, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Before you drain the pasta, scoop out a cup of the pasta water and set it aside.

Combine and serve
Add the cooked pasta directly into the skillet with the sauce. Toss everything together, adding a splash of pasta water a little bit at a time until the sauce coats every piece. This is the best part, since the starchy cooking water is what turns a good sauce into a great one. Serve in big bowls topped with lots of fresh basil and extra parmesan.

Tips & Variations

• If you are working with an abundance of cherry tomatoes from the farmers’ market, this recipe is a great way to use up sun golds, grape tomatoes, or a mix of whatever is in season.
• For a lighter version, swap the heavy cream for a splash of milk or leave it out and let the tomatoes carry the sauce on their own.
• Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently over medium-low heat with a splash of water to loosen the sauce back up.
• Pecorino romano or goat cheese both work well if you want to change up the flavor from classic parmesan.
• This recipe is best during the summer months when sun gold tomatoes are at their sweetest, but grape tomatoes are a good substitute the rest of the year.

What to Pair With It

• Garlic bread focaccia or crusty bread: perfect for scooping up any extra sauce left in the bowl. 
• Salad: I love this Kale Caesar salad or lean into this delicious grinder salad recipe.  
• Add a Protein: Crispy Italian chicken cutlets for topping, some grilled branzino as a side, or even make it a pre-course to this reverse-seared tomahawk steak
• Cold Cocktail: Try my white wine slushie, limoncello margarita, or this Hugo spritz
• Roasted or grilled vegetables: Roasted Italian vegetables are the perfect side! 

More Recipes To Try

Roasted Tomato Pasta Sauce

Baked Mostaccioli

Sundried Tomato Basil Pesto

Lemon Chicken Pasta Salad