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
Ingredients
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28 ounces
crushed tomatoes (San Marzano or Pomi, if possible)
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2 pieces
garlic cloves
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3 tablespoons
olive oil
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1/2 teaspoon
red pepper flakes
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1/2 cup
vodka
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1 cup
full fat coconut milk
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2 tablespoons
fresh basil, chopped
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salt & pepper to taste
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1 pound
pasta of choice
Directions
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Cook pasta according to directions, making sure to reserve some of the pasta water. Drain and set aside.
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Mince garlic (or press through a garlic press) into small bowl and stir in 1 tsp water.
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In a cold saucepan, heat olive oil and garlic and red pepper flakes over medium heat until fragrant but not brown, about 2 minutes.
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Stir in tomatoes and simmer for 5 minutes.
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Add vodka and simmer 5 minutes longer.
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Stir in coconut milk, ground black pepper and salt to taste, and basil.
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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.
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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.
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Serve over pasta and enjoy!
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