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Sungold and Roasted Red Pepper Pasta

Sungold tomato and roasted red pepper pasta! You need to make this before tomato season ends.

Sungold and Roasted Red Pepper Pasta

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

Preparation

  1. 1

    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

  2. 2

    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)

  3. 3

    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

  4. 4

    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

  5. 5

    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

  6. 6

    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!

  7. 7

    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)

  8. 8

    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

  9. 9

    Top with your diced fresh mozzarella, roughly cut basil, and more parm of course