Tomato Rose Sauce With Citrus Vodka Vegetarian / Vegan!

READY IN: 25mins
Recipe by LadyPoe

I love to experiment with the ingredients I have on hand. This recipe, which uses citrus vodka and coconut milk in place of cream was a big hit with my husband and I don't want to forget it. Very easy, adaptable and just so happens to be vegan- throw in other veggies or spices you have on hand.

Top Review by FuzzyB

This is an amazing and aromatic dish! I was searching for something that would use up my citrus vodka, and liked the looks of every item in this recipe - except for the high fat coconut milk, yikes! I used a lite version instead. I couldn't keep my nose away from the pot after I added the coconut milk. I've made this three times now, with the middle one being the only failure, because I deviated from the recipe and overdid it on the cayenne. Stick to the amounts, and it's got a nice, but not overwhelming, kick. I added turkey sausage this last time to satisfy the meat eating portion of the household.

Ingredients Nutrition


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

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