Sautéed onion and garlic build a savory base here, brightened with a hit of red pepper flakes and deglazed with vodka until the sauce turns rich and mellow. Crushed tomatoes simmer down until deep in color and slightly thickened, then full-fat coconut milk gets stirred in off the heat for a silky, velvety finish that coats a spoon in a clean, creamy line. Torn fresh basil goes in right at the end for a burst of color and fragrance before serving. Ladled over zucchini noodles or spaghetti squash, this one delivers all the comfort of a classic vodka sauce with a lighter, veggie-forward spin. It's a genuinely solid pick for a dairy free dinner rotation, no fuss required to make it work.
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Heat the olive oil in a large saucepan 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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