This creamy, blush-colored sauce builds its depth the classic way: onions and garlic sautéed until fragrant, a splash of vodka reduced down to mellow its edge, then simmered with crushed tomatoes until deep and rich. Full-fat coconut milk swirls in at the end for that signature velvety texture, while nutritional yeast adds a savory, almost cheesy backbone that rounds out the whole pot. A few torn basil leaves on top finish it with a fresh, herbal lift right before serving. It spoons over your favorite pasta shape beautifully, clinging to every ridge and curl for a genuinely satisfying bite. This one's a great pick for a gluten free dinner rotation, easy enough for a weeknight but rich enough to serve when you want something a little special.
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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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