Cook pasta according to package instructions. When the pasta is done cooking, before draining the pasta, reserve ½ to 1 cup of the pasta water for later.

If you forgot this step, mix cornstarch and water (ratio 1:1) and set that aside for later.

Chop the red onion and mince the garlic. To a pot, add the olive oil over medium heat. Add the chopped onion when the oil is warm. Let simmer for a few minutes, then add garlic and let simmer for a few more minutes. Stir, so the garlic doesn’t burn and become bitter.

Add tomato paste and let simmer for a few more minutes while stirring.

Add vodka (if using) and let the vodka heat up for a minute so the alcohol can evaporate. In the recipe notes, you can find substitutions for vodka or omit the vodka.

Next, add the vegan cream and red pepper flakes. Stir and let simmer for a few minutes. The key is to keep stirring so the sauce doesn’t burn and can thicken.

When the pasta is ready (don’t forget to reserve the pasta water), add the pasta to the sauce with the butter and half a cup of pasta water. Again, stir to combine. The butter should be melted, and the pasta should be coated in the sauce.

If the sauce is too thick, add some water (pasta water). If the sauce is too watery, add more cream. The sauce’s consistency is noticeable once you mix it with the cooked pasta.

Add vegan Parmesan cheese and salt and pepper to taste. Stir in the basil and serve immediately.

Serve with fresh basil (or vegan cheese if you wish).