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Author Notes: The sweetness of coconut perfectly balances out the acidity of tomatoes in a spicy sauce that has us licking our bowls by the end of the meal. —Allyn
- 28 ounces crushed tomatoes (San Marzano or Pomi, if possible)
- 2 pieces garlic cloves
- 3 tablespoons olive oil
- 1/2 teaspoon red pepper flakes
- 1/2 cup vodka
- 1 cup full fat coconut milk
- 2 tablespoons fresh basil, chopped
- salt & pepper to taste
- 1 pound pasta of choice
- Cook pasta according to directions, making sure to reserve some of the pasta water. Drain and set aside.
- Mince garlic (or press through a garlic press) into small bowl and stir in 1 tsp water.
- In a cold saucepan, heat olive oil and garlic and red pepper flakes over medium heat until fragrant but not brown, about 2 minutes.
- Stir in tomatoes and simmer for 5 minutes.
- Add vodka and simmer 5 minutes longer.
- Stir in coconut milk, ground black pepper and salt to taste, and basil.
- At this point you can transfer the sauce to food processor and pulse to a course puree. We actually prefer to leave it a little chunky so I don’t bother to do this.
- Return sauce to pan (if necessary) and simmer over medium heat to thicken a little for about 4 to 5 minutes. Add a small amount of pasta water, and cook an additional couple of minutes.
- Serve over pasta and enjoy!
- This recipe was entered in the contest for Your Best Recipe with Coconut