Tomato Rose Sauce With Citrus Vodka Vegetarian / Vegan!

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.

• Ready In: 25 mins
• Serves: 3-4

Ingredients

• 1  tablespoon olive oil
• 1  medium onion, diced
• 2  garlic cloves, minced AND or 2  garlic scapes, roughly chopped
• 0.5 (398 ml) can artichoke hearts, chopped
• 1  dash  of oregano and cayenne pepper
• 1 (6 ounce) can tomato paste
• 1 (398 ml) can coconut milk
• 1 -2  ounce citrus-infused vodka, regular would work too
• 1  bunch fresh basil, roughly chopped
•  salt and pepper

Directions

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!