Sungold and Roasted Red Pepper Pasta
Sungold and red pepper pasta
Cook time: 1 H & 30 MTotal time: 1 H & 30 M
Sungold season baby! We are obsessed with going to the farmers market and have been seeing everyone making these gorgeous, creamy, sungold tomato pastas so we of course had to make our own version. You definitely need to try and make this before sungold season ends - it should look like our photo!
Ingredients
- 1 lb (1 box) dry pasta - we used Lumache but you can really use anything
- 2 pints of good sungolds (yellow-orange coloring)
- 1/2 of 1 roasted red pepper (around 8-10 strips)
- 1/2 an onion, diced
- 1/4 cup + 1 tsp good olive oil
- 1 small garlic head (we will roast this)
- 1 tsp of calabrian chili paste (preferred) or red pepper flakes
- 1/2 cup grated pecorino Romano
- 1/2 cup grated parmesan
- 1/4 cup dry white wine
- 1/2 cup mascarpone cheese
- 1/4-1/2 cup diced fresh mozzarella
- Fresh basil, roughly chopped
- Salt & pepper
Instructions
- Preheat your oven to 400 degrees to roast the garlic, take the whole head and cut about 1/4 inch off the top to expose all the cloves - dress with the teaspoon of olive oil and salt & pepper. From there you will want to tightly wrap the garlic in tin foil - place this right on the oven rack and let it cook for about 40-50 minutes until cloves are golden and soft, remove from foil and let cool. NOTE: you can technically skip the roasted garlic and add 3-4 minced cloves when you sweat down the onions but we think it makes a huge difference
- Start your sauce by sweating down your onions in the 1/4 cup of olive oil, this should take 3-5 minutes on medium heat, season with salt & pepper (you want to season at each step)
- Add in all the sungolds and roasted red peppers and let those cook down, about 8 minutes. We also like to add a stem of basil with leaves attached to flavor the sauce, remove this before blending the mixture
- Now incorporate the calabrian chili flakes or a good pinch of red pepper flakes - you can always add more but you cannot take this away, then add the white wine and cook off on medium to high heat for 2-3 minutes
- Transfer the tomato mixture to a blender and squeeze out the cloves from the whole head of roasted garlic, it’s more mild now so it adds a really nice flavor - blend until combined
- Now start your pasta, you’ll want to salt this water nicely and undercook your pasta by 1 minute so we can finish it in the sauce…save about 1/2 a cup of pasta water!
- Pour the sauce back into the pan you cooked the tomatoes in and cook on low heat - mix in the mascarpone cheese, pecorino, and parmesan (be sure to taste for seasoning)
- Add pasta to the sauce and slowly integrate pasta water until combined nicely, you do not need to use all 1/2 a cup but make sure it’s nice and saucey
- Top with your diced fresh mozzarella, roughly cut basil, and more parm of course
