Tomato Rose Sauce With Citrus Vodka Vegetarian Vegan Recipes

Steps:

• Saute garlic and onion in olive oil over medium heat until soft and slightly golden.
• Add artichoke hearts and saute for 1-2 minutes.
• Add tomato paste and stir often to coat. Cook for 2-3 minutes until well incorporated.
• Add oregano and cayenne pepper to taste.
• Pour in coconut milk. Allow to return to a gentle boil, then reduce heat to medium low.
• Simmer for 5-10 minutes until sauce begins to thicken.
• Add vodka and basil, mix in well and simmer for another 5 minutes.
• Add salt and pepper to taste.
• Serve over your favorite pasta. Enjoy!

Steps:

• Heat the oil in a large frying pan or casserole dish. Add the shallot and a large pinch of salt and gently fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli flakes and cook for 30 seconds. Stir through the tomato purée, cook for 2 mins, then stir through the vodka and cook for 3 mins. Quickly stir through the cream to combine, then remove from the heat.
• Cook the pasta in salted water following pack instructions. Drain and reserve 150ml cooking water. Add roughly 50ml of the water to the tomato sauce, then tip in the pasta and cheese, tossing everything together over a low heat until well coated and glossy (loosen with a splash more of the cooking water if it's a little dry). Season to taste, then serve with a sprinkling of the extra parmesan, a good grinding of black pepper and the basil leaves scattered over the top.