A different sungold pasta

This one, I just made sungolds into a smooth sauce inspired by the Marcella Hazan method.

I used:
Mezzi rigatoni
Butter
Olive oil
Half an onion
Garlic
A pint of sungolds
The Calabrian chile bomba sauce from TJ's
Ricotta
Basil

What I did:

I cooked the pasta and saved the water.

Meanwhile, I let the onion get soft in some olive oil. Then I added garlic and the bomba sauce for a minute, and then all the sungolds until they started to pop. Then I put all of that in the blender with a little pasta water.

I strained the juices of that back into the pan with some butter and a little more pasta water and let it get all shimmery. I added pasta water a few times.

Then I added the pulp from the blender back in. I think I might not add the pulp back in when I make this again because it made the sauce slightly less beautiful. But I don't like wasting food, and throwing out all the gorgeous tomato pulp felt wasteful.

When the sauce cooked back down, I turned off the stove and tossed the pasta in the sauce.

Served it with a dollop of ricotta (needed to cut the spice because I had put a lot of the bomba sauce in) and a couple basil leaves.

Again, I didn't take a picture of this. Link and photo are my beloved saucier pan.