Gluten-Free, Vegan, Serves 6

• 1/4 cup olive oil
• 2 shallots minced
• 4 garlic cloves minced
• 2 Tbsp fresh oregano
• 6 cups cherry tomatoes halved
• 2 tsp crushed red pepper flakes
• 1/2 cup vodka
• 1 cup full fat coconut milk
• 3 Tbsp vegan butter
• 1 pound gluten-free pasta of choice
• 1/2 cup fresh basil roughly chopped
• salt and pepper to taste

Directions:

Heat the oil in a large skillet over medium-high heat. Add the shallots and cook until they begin to soften for about 3 minutes. Next, add the garlic, oregano, tomatoes, and chili flakes. Cook for 8-10 minutes or until the tomatoes start to stick to the pan. Remove from heat and blend about half of the tomatoes in a blender until smooth. Stir the tomato sauce back into the skillet. Return the heat to medium. Stir in the vodka, cook for 2 minutes, then stir in the coconut milk. Season and keep warm. Meanwhile, cook the pasta as directed. Add pasta, butter, vegan parmesan, and basil to the sauce. Once the butter has melted top with basil and more cheese.