Heat up a stainless steel pan (I love my All-Clad) on medium heat. Once hot, add oil followed by garlic and onions. Saute for about 3 minutes or until the onions turn golden.
Add the crushed tomatoes and tomato sauce. Stir. Note: I prefer using NO SALT versions. You can easily find those at Whole Foods.
Carefully add all the crushed red pepper and rosé wine to the sauce. There shouldn’t be any flames, however, stand back when you add the rosé wine.
And then add fresh basil leaves, salt, and black pepper. Stir. Let this mixture simmer on low-medium heat for 15 minutes. Do not cover with a lid.
While the sauce cooks, make the pasta. Follow the instructions on the pasta box. You can use penne or rigatoni for this dish.
Once the sauce has simmered down, lower the heat all the way. Add coconut milk. I love Chaokoh brand which is thick and creamy.
It turns into an orange-pink sauce.
Finally, add all the drained hot pasta. You may add a little bit of reserved pasta water to thin out the sauce slightly, however, don’t add more than a 1/4 cup. This sauce is meant to be thick and creamy. Let the pasta heat up for a few minutes and then turn off the stove.
Garnish with more fresh julienne basil leaves. Enjoy with a glass of rosé wine. It’s so damn good and as good as the REAL THING.