Vegan Vodka Sauce

1. 1

   Cook pasta according to directions, making sure to reserve some of the pasta water. Drain and set aside.

2. 2

   Mince garlic (or press through a garlic press) into small bowl and stir in 1 tsp water.

3. 3

   In a cold saucepan, heat olive oil and garlic and red pepper flakes over medium heat until fragrant but not brown, about 2 minutes.

4. 4

   Stir in tomatoes and simmer for 5 minutes.

5. 5

   Add vodka and simmer 5 minutes longer.

6. 6

   Stir in coconut milk, ground black pepper and salt to taste, and basil.

7. 7

   At this point you can transfer the sauce to food processor and pulse to a course puree. We actually prefer to leave it a little chunky so I don't bother to do this.

8. 8

   Return sauce to pan (if necessary) and simmer over medium heat to thicken a little for about 4 to 5 minutes. Add a small amount of pasta water, and cook an additional couple of minutes.

9. 9

   Serve over pasta and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.