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.

Course dinner, Main Course

Cuisine Italian, Mediterranean

Keyword comfort food, creamy, easy, quick, sungold tomato pasta

Prep Time 10

Cook Time 25

Servings Servings

Calories 736kcal

Author Bon Appeteach

Ingredients

1 lb Pasta (rigatoni, penne, or orecchiette work best)
2 tbsp Olive Oil
1 tbsp Butter
1 medium Shallot (or onion), finely diced
3 Garlic Cloves minced
4 cups Sungold Tomatoes
1/2 tsp Kosher Salt
1/2 tsp Black Pepper
1/2 tsp Crushed Red Pepper Flakes
1/2 cup Vodka (can be omitted)
1/2 cup Heavy Cream (or mascarpone for extra richness)
1/2 cup Parmesan Cheese freshly grated
Fresh Basil for garnish

Instructions

Sauté aromatics

In a large skillet, heat olive oil and butter over medium heat. Add shallot and cook until softened and fragrant, about 3–4 minutes. Stir in garlic and cook 1 minute more.

Cook down the tomatoes

Add the halved Sun Golds and season with salt, pepper, and red pepper flakes. Let them simmer and burst, stirring occasionally, about 10–15 minutes until they form a thick, jammy sauce.

Deglaze with vodka

Stir in the vodka and let it simmer for 2–3 minutes to cook off the harshness.

Blend for creaminess

Transfer the sauce to a blender (or use an immersion blender in the pan) and blend until smooth. Return to skillet.

Finish the sauce

Stir in the cream and Parmesan. Simmer gently over low heat until thickened and glossy. Taste and adjust seasoning.

Cook the pasta

Meanwhile, cook pasta in salted water until al dente. Reserve ½ cup pasta water.

Combine

Toss pasta with sauce, adding splashes of pasta water as needed to help coat every piece.

Serve

Garnish with fresh basil and extra Parmesan.

Notes

Roasted Sun Golds: For a deeper, slightly smoky flavor, roast the tomatoes at 400°F for 20 minutes with olive oil and salt before making the sauce.
Heat twist: Add a pinch of Calabrian chili paste along with the vodka.
Protein pairing: Grilled shrimp, pancetta, or chicken sausage work beautifully with this sauce.

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