1 large shallot

3 T evoo

2 tsp Sizzle

1 tsp Hot Crush (red pepper flakes)

1 tsp Red Cayenne

1 jar tomato paste (7oz)

1 tsp Flake

1 cup water

1 cup coconut milk

1 lb. fusilli 


  1. Bring a large pot of water to boil.
  2. Chop the shallot into a fine dice and set aside. 
  3. In a large skillet on medium high heat add shallots, evoo, Sizzle and Hot Crush and allow for the shallots to soften. 
  4. Add in Cayenne, tomato paste and Flake, stirring all ingredients together. Add water and coconut water and bring to a boil, then simmer on the medium-low. 
  5. Add the fusilli to a large pot of salted boiling water. Cook the pasta until al dente and drain, reserving some of the cooking liquid.
  6. Add the cooked pasta to the sauce and toss over medium heat. Slowly stream in a few spoonfuls of the cooking water to emulsify the sauce, if needed. 
  7. Serve with a drizzle of EVOO.
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