This creamy, blush-colored sauce starts with softened onion and garlic bloomed in olive oil, brightened with a pinch of red pepper flakes for gentle heat. A generous pour of vodka gets simmered down until it mellows into something rich and savory, then crushed tomatoes build the base into a deep, thickened sauce. Full-fat coconut milk swirls in at the end for that classic velvety vodka-sauce texture, while nutritional yeast lends a subtle, cheesy depth that makes the whole pot taste indulgent. A touch of sugar balances the acidity of the tomatoes, and a shower of torn basil finishes it with a fresh, herbaceous lift. Ladled over your favorite pasta, it's a comforting, restaurant-style sauce that fits neatly into a low-sodium kitchen without sacrificing any of that creamy, garlicky flavor you're craving.
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Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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