Penne pasta simmered in a rich vodka-tomato sauce, this dish leans on crushed tomatoes, plenty of garlic, and a good pinch of red pepper flakes for warmth and depth. The sauce goes velvety and smooth once coconut milk and nutritional yeast are stirred in, giving it that classic creamy, almost cheesy edge without a trace of heaviness. A splash of reserved pasta water at the end brings everything together into a glossy, clingy coat that hugs every piece of pasta. Torn fresh basil on top adds a bright, herbaceous finish that balances the richness underneath. It's a comforting, restaurant-style pasta night that works well for a gluten free table, and the leftovers reheat beautifully for an easy next-day lunch.
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Bring a large pot of generously salted water to a boil. Cook the penne according to package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out at least 1/2 cup of pasta water and set it aside. Drain the pasta in a colander.
While the pasta cooks, heat 2 tbsp olive oil in a 12-inch skillet over medium heat until shimmering. Add the red pepper flakes and garlic and cook, stirring constantly, until the garlic is fragrant and just beginning to turn golden at the edges, about 1 minute. Watch closely, as garlic can burn quickly.
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