Ingredients
Directions
- Heat olive oil in a large dutch oven or large skillet over medium heat. Add the onions and cook until translucent.
- Add the garlic, chili flakes, oregano and parsley and cook for one minute.
- Turn the heat up to high, pour in the vodka and stir to combine. Turn the heat down to medium low and let simmer for 5-7 minutes.
- Add whole tomatoes, one-by-one, crushing them in your hands before adding to the pot. Season with salt and pepper. Cover and let simmer for 30-40 minutes.
- Once the sauce has simmered for 30-40 minutes, begin cooking your pasta. Place a large pot of water over medium high heat. Once temperature reaches a boil add the 1 tbsp salt. Stir in pasta and cook according to package instructions.
- Before straining pasta, reserve 1 cup of pasta water. Remove lid from sauce, stir in can of coconut milk and let cook for 2 minutes.
- Add your pasta directly to the sauce pot and add reserved pasta water until it reaches your desired consistency.
- Serve topped with fresh parsley and salt and pepper.
