This creamy, dairy-free vodka sauce gets its silky texture from full-fat coconut milk, simmered down with crushed tomatoes until it's rich, glossy, and clings to every noodle. A quick sauté of onion and garlic builds the savory base, red pepper flakes bring a gentle kick, and a splash of vodka deepens the tomato flavor as it reduces into the sauce. Torn fresh basil stirred in at the end keeps everything bright and fragrant. It's the kind of sauce that tastes like it took all day, but comes together in under 30 minutes on the stovetop. Ladle it over zucchini noodles or spaghetti squash for a comforting, plant-based dinner that fits neatly into a vegan kitchen.
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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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