Eosinophilic Esophagitis Friendly Paleo Coconut Vodka Sauce
Total time40 min
Prep time10 min
Cook time30 min
4.5(16)
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 →Ingredients
4 servings
- 2 tbsp olive oil
- ½ medium yellow onion, finely diced
- 4 cloves garlic, minced
- ½ tsp red pepper flakes
- ⅓ cup vodka
- 1 can (28 oz) crushed tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt
- ¼ tsp black pepper
- ¼ cup fresh basil leaves, torn
Instructions
- 1
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.
- 2
Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!