This velvety, blush-colored sauce gets its signature richness from full-fat coconut milk simmered right into a base of onion, garlic, and crushed tomatoes. A splash of vodka goes in early to deglaze the pan and mellow into the sauce as everything reduces, giving it that classic depth without any harshness. Nutritional yeast rounds out the flavor with a savory, almost cheesy backbone, while red pepper flakes add a gentle kick throughout. Everything simmers low and slow until it's thick enough to coat the back of a spoon, then gets ladled over pasta and finished with torn fresh basil. It's a great option to keep in your lactose free dinner rotation whenever you want that classic pink sauce experience.
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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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