Boil salted water and add pasta of your choice. Cook pasta according to instructions when the water in boiled.
Diced half a small onion.
Heat up olive oil on medium. Add diced onion and mix until translucent. Season lightly with salt. Add minced garlic and mix until fragrant. Reduce heat if needed.
Add tomato paste and mix. Let caramelize for a few minutes, but don’t burn. Add an oz of vodka and let it simmer/dissolve. Mix again.
Option to add crushed Calabrian chili peppers for spice. Or some chili flakes. Mix and let it simmer for 2 minutes.
Add vegan butter and melt / mix.
Pour in coconut cream and mix well. Mix the cream in the can before so it’s opaque. Let it cook until it bubbles.
Add grated vegan Parmesan cheese and 1 small ladle of pasta water. Mix well.
When the sauce is creamy, add in pasta when el dente or cooked to your liking.
Toss with some more pasta water and parm if needed. Serve with fresh / dried basil and more parm!
4 servings