Creamy Sun Sugar Tomato Sauce Pasta Recipe (GF)
This Creamy Sun Sugar Tomato Sauce with gluten-free fusilli is a bright, fresh, and naturally sweet pasta dish that celebrates the peak flavors of summer. Made with golden Sun Sugar cherry tomatoes, fresh herbs, and a splash of red wine vinegar, the sauce is gently simmered, blended until silky, and tossed with perfectly cooked gluten-free pasta. Finished with a sprinkle of Parmesan and thyme, it’s an easy, elegant meal that’s both nourishing and bursting with garden-fresh flavor — perfect for gluten-free lifestyles or anyone craving a wholesome, seasonal dinner.
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Ingredients
- 5 cups Sun Sugar tomatoes halved — these golden-orange cherry tomatoes are sweet and low in acidity, making them ideal for a naturally sweet, creamy sauce.
- 1/4 cup olive oil — use a good quality extra virgin olive oil for rich
- 1 medium white onion finely chopped
- 4 cloves of garlic minced
- 1 tsp salt or to taste
- 1 1/2 tsp fresh thyme chopped
- 1 tsp fresh sage finely chopped
- 1 tbsp red wine vinegar
- 1/2 cup heavy cream or full-fat coconut milk optional but recommended for creaminess.
- 12 oz. box of Jovial Gluten Free Fusilli Noodles
- Freshly grated Parmesan cheese for topping — adds umami and a nutty, salty finish.
Instructions
- In a large skillet or saucepan, add the olive oil and bring it to a gentle shimmer over medium heat. Once heated, add the chopped white onion and salt. Cook, stirring occasionally, until the onion becomes soft and translucent, about 7–9 minutes. Be careful not to let the onions brown, as this can alter the delicate flavor of the sauce.
- Stir in the crushed garlic and sauté for 1 minute, just until fragrant. This helps release the natural oils from the garlic without burning it.
- Add the whole Sun Sugar tomatoes to the pan, along with the chopped thyme, sage, salt and red wine vinegar. Stir to combine, then cover the skillet with a lid. Reduce the heat to medium-low and cook for 20 minutes, stirring occasionally. During this time, the tomatoes will soften, burst, and begin to break down, releasing their skins and juices. The mixture should gradually reduce into a thick, rustic sauce with a golden-orange hue.
- While the sauce simmers, bring a large pot of salted water to a boil. Cook the Jovial gluten-free fusilli according to the package directions until al dente. Just before draining, scoop out and reserve 3/4 cup of the starchy pasta water. Then drain the pasta and set it aside.
- Once the tomato mixture is cooked and slightly cooled, transfer it carefully to a high-powered blender, with the cream. Blend until smooth and creamy, adding a small splash of the reserved pasta water if the consistency is too thick. (Alternatively, use an immersion blender right in the skillet for less cleanup.)
- Add the cooked pasta to a large serving bowl. Pour 1 to 2 cups of the creamy Sun Sugar tomato sauce over the pasta and toss gently to coat. If needed, add more sauce or a bit of the reserved pasta water to loosen the mixture to your desired consistency. You can also pour the sauce into a mason jar and store in the refrigerator for later use! But I would consume within a week!
- Serve warm, garnished with freshly grated Parmesan cheese and a sprinkle of fresh thyme. We love to serve this with grilled chicken and some crispy bacon. Optionally, drizzle with a touch of extra virgin olive oil for added richness.
Servings: 5