Try this chili crisp and red miso vodka marinara sauce to give pasta night more heat and depth. Creamy, spicy, and savory, it pairs well with any noodle and works in baked dishes too.
Ingredients
- 1 Tbsp oil from chili crisp
- 2 Tbsp chili crisp
- 1 white onion diced
- 3 cloves of garlic minced
- 2 Tbsp tomato paste
- 2 Tbsp red miso paste
- 1.5 oz vodka
- 28 oz can of crushed tomatoes
- ½ cup vegan heavy cream I used Silk
- Handful of basil chopped
- Salt to taste
- Cooked pasta of choice
Instructions
- In a sautoir pan on medium heat, add oil and chili crisp to the pan. Sweat the onion and garlic until fragrant, around 5 minutes. Next add the tomato and red miso paste and mix. When the tomato paste has caramelized, deglaze with vodka and stir to combine until mostly evaporated. Pour in the can of crushed tomatoes and cook for 2 more minutes.
- Pour the sauce into a blender with the heavy cream. Pulse until one consistent color and pour back into the pan. Add the basil, stir, and turn off the heat. Reference video below for clarification!
- Optional: add your favorite pasta sauce, or store sauce in jars.