This silky, blush-colored sauce builds its depth the classic way — sautéed onion and garlic, a splash of red pepper flakes for warmth, and a glug of vodka reduced right in the pan until the sharp edge mellows into something rich and savory. Crushed tomatoes simmer down into a deep, glossy base, then full-fat coconut milk gets stirred in to bring that signature velvety texture, with nutritional yeast adding a savory, almost cheesy depth. The result is a thick, spoon-coating sauce with real body, perfect for tossing with your favorite pasta and finishing with torn fresh basil. It's an easy one-skillet situation from start to finish, and a genuinely satisfying option for a vegan dinner rotation. Whether it's a weeknight staple or a special-occasion pasta night, this one delivers all the comfort of the original with nothing held back on flavor.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
