Ingredients
Tools
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Instructions
- Fill a large pot with water and 1 tablespoon salt. Add 12 oz penne pasta to the pot, stir and cook pasta according to package directions until al dente. Strain the rest of the pasta. No need to rinse. Set aside.
- In a large skillet over medium-high heat, add the 2 tbsp extra virgin olive oil, the chopped 1 medium onion and 0.5 tsp kosher salt. Saute for 5 minutes until translucent. Add the minced 6 garlic cloves, ¼ tsp red pepper flakes and 1 tbsp tomato paste and cook on medium heat for 1-2 minutes until fragrant.
- Add the ½ cup dry white wine and use your mixing spoon to scrape off any browned bits from the bottom of the pan. Allow the wine to simmer for 2-3 minutes until partially evaporated.
- Mix in the 28 oz can crushed tomatoes, 1 cup canned coconut milk, 1 tsp kosher salt, 2 tsp dried oregano, ¼ cup chopped fresh basil and 2 tsp honey.
- Simmer on low heat for 20-25 minutes, stirring occasionally, until the sauce has reduced a bit. This will intensify the delicious flavors and cook down the tomatoes.
- Turn the heat off and let cool for 5 minutes before using an immersion blender to blend everything together until smooth.
- Turn the heat to medium and mix in the 2 tbsp plant based unsalted butter (or dairy butter).
- Add the cooked pasta to the pot of sauce and stir together. Turn off the heat.
- Taste and adjust salt as needed.
Test Kitchen Notes
- Recommended canned coconut milk brands are: Whole Foods, Trader Joes and Goya.
- I love adding the red pepper flakes, but if you don’t like any heat, you can leave them out. This pasta isn’t spicy in my opinion. If you like more spice, add more red pepper flakes!
- Using gluten free pasta: I recommend using Gluten Free Jovial Pasta or Tinkyada pasta!
- Using dairy-free butter: I recommend using Earth Balance Vegan Buttery Sticks.
- Storage & prep: Make it in advance for the week and store in containers to reheat! You may need to stir in a teaspoon of cream per serving to loosen the sauce.