Classic vodka sauce gets its signature creaminess from heavy cream, which puts it firmly off the table for anyone eating grain- and dairy-free. This version swaps in a full can of rich, full-fat coconut milk, and the result is silky, luscious, and genuinely hard to distinguish from the original. The sauce builds real depth the old-fashioned way — softened onion, fragrant garlic, a hit of red pepper flakes, and vodka that simmers down until the sharp edge mellows into something complex and rounded. Crushed tomatoes cook low and slow until the color deepens and the sauce thickens before the coconut milk goes in, keeping everything balanced rather than sweet. Torn fresh basil stirred in at the end brightens the whole pot and makes it smell incredible. Serve it over zucchini noodles or spaghetti squash for a complete, satisfying meal that feeds four without any compromise on comfort.
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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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