Ok, so this spicy vodka sauce isn’t really “vodka sauce” at all, in that there’s no vodka present, nor is there a boatload of heavy cream, but it feels just as rich, indulgent and so satisfying. This is comfort food at it’s finest and it doesn’t take long to whip up at all.
Yields about 3 cups of sauce
2 tablespoons grass fed butter or ghee (can sub olive oil)
2 yellow onions
1 1/2 cups cherry tomatoes
1 cup culinary coconut milk
1 cup marinara sauce
4 cloves garlic
1/2 teaspoon sea salt
1 teaspoon red pepper flakes (use more or less depending on your preferred spiciness level)
- Heat up butter or oil in a large pan. Then, add your yellow onions with 1/4 teaspoon of sea salt; they should be chopped up, but it doesn’t have to be a perfect dicing because they will end up being blended later. A lot of the flavor of this sauce comes from the onions, I like to cook them for about 15 minutes on medium high heat, stirring often, until they’re almost caramelized.
- Next, turn the heat down to medium low and add 4 cloves of minced garlic. Sauté the garlic with the onions for about 5 minutes
- Add 1 cup of fresh cherry tomatoes to the pan with 1/2 teaspoon red pepper flakes and cook down until they are soft, about 10 minutes.
- Add 1 cup of your favorite marinara sauce (sometimes make my own, I love this simple recipe from bonberi) but I often just use Raos homemade regular marinara, it’s my favorite. Stir to combine, then remove from the burner and add 1 cup coconut milk. I’ve used both full fat and light culinary coconut milk, both turn out great. Just make sure you’re getting the canned type, not coconut milk from the refrigerated section. Set aside to cool.
- At this point, you can start boiling water for the pasta of your choice. I love using lentil pasta, I get the organic red lentil pasta from trader joes, and for spaghetti I love Ancient Harvest POW! green lentil spaghetti (has quinoa in it as well), you could also use regular pasta, zoodles, whatever your heart desires! Those are just my personal favorites.
- After letting the sauce cool for at least 15 minutes, add to a food processor or high speed blender with the remaining 1/4 teaspoon of sea salt and 1/2 teaspoon red pepper flakes. I threw it in my vitamix and blended on high for about 20 seconds until a creamy sauce is formed with no chunks left.
- Pour sauce over your pasta and top with lots of fresh basil and a little glug of extra virgin olive oil (optional). Sometimes I grate a little bit of raw sheep’s milk pecorino, I typically avoid dairy but I find no trouble with raw unpasteurized sheep’s milk cheese.