This vodka sauce comes together with a rich, tomato-based simmer built on crushed tomatoes, a generous hit of garlic, and a good splash of vodka that reduces down to something deep and savory rather than boozy. Full-fat coconut milk swirls in at the end for that unmistakable creamy, blush-pink finish, while nutritional yeast adds a subtle savory depth that rounds out the whole sauce beautifully. Tossed with al dente penne and a few splashes of reserved pasta water, everything comes together glossy and clingy, coating each piece instead of pooling at the bottom of the bowl. A scatter of torn fresh basil on top adds brightness and color right before serving. It's a comforting, restaurant-style pasta night that happens to line up perfectly with a vegan kitchen, no fuss required. Make a big batch — this one disappears fast.
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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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