pasta shells/conchiglie pasta water olive oil garlic red onion tomato paste vodka (optional or substitute) vegan cream (soy-based) vegan butter red pepper flakes vegan Parmesan cheese sea salt and pepper, to taste basil to taste
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.
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.
Add tomato paste and let simmer for a few more minutes while stirring.
Add vodka (if using). 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 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.
Add the vegan Parmesan cheese and salt and pepper to taste.
Stir in the basil and serve immediately.
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.