This is a Paleo/non-alcoholic pink sauce that is great over spaghetti squash, zucchini noodles, Cappello's almond flour fettucine, etc!
          
​            What you’ll need:
-          Medium saucepan
-          Whisk
-          Small bowl
-          1 c tomato or marinara sauce
-          1½ c coconut milk
-          Salt to taste
-          ¼ c water
-          1 T tapioca starch or arrowroot starch (can usually find one of the two at your regular grocery store; cornstarch substitute)
 
1.    Heat tomato/marinara sauce, coconut milk, and salt in a medium saucepan over medium heat
2.    Whisk water and tapioca/arrowroot starch in a small bowl
3.    Pour water/starch mixture into saucepan and immediately whisk into sauce
4.    Bring sauce to a boil and then reduce heat to simmer
5.    Simmer for 1 min and remove from heat
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