1

Bring a large pot of water to a boil, then cook the pasta according to the package directions.

2

While the pasta is cooking, in a large skillet, heat the oil over medium heat. Add the onion and season with half of the salt. Sauté for three to five minutes or until the onion is translucent.

3

Add the garlic and sauté for another 30 seconds. Add in the tomato paste and continuously stir for a few minutes. It is normal for the paste to be a little clumpy. Add the vodka and stir until it evaporates.

4

Stir in the crushed tomatoes, basil, chili flakes, the remaining salt and cream. Lower the heat to a simmer for about 10 minutes.

5

When the pasta is ready, reserve about one cup of the water then drain the rest. Add the pasta to the sauce and give it a stir to coat each piece of pasta. Cook for another couple of minutes. Plate and enjoy!

6

Notes: Sub the coconut cream for cashew cream or if you’re not dairy-free, use half and half cream or whipping cream. You can use any pasta shape you prefer (sub wheat pasta for gluten-free pasta). Cooking it al dente is best because it will cook some more in the sauce. The amount of pasta used will vary based on the shape you use. Don’t have vodka on hand, use white wine instead or make it alcohol-free with veggie broth. For a smoother sauce, you can blend it then put it back into the pan before adding the pasta.