This blush-colored sauce gets its silky texture from a simmered blend of crushed tomatoes and full-fat coconut milk, with a splash of vodka reducing down to deepen the flavor before the tomatoes even hit the pan. Nutritional yeast stirs in at the end for a savory, almost cheesy undertone that rounds out the sweetness from a touch of sugar and the gentle heat of red pepper flakes. Softened onion and garlic build a fragrant base, while torn fresh basil on top adds a bright, herbal finish. Ladled over your favorite pasta, it clings to every noodle and turns a weeknight dinner into something that tastes like it simmered all day. It's a comforting, restaurant-style sauce that fits neatly into a vegetarian kitchen, no meat stock or animal-derived shortcuts required to get that deep, rounded flavor.
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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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