This bold, garlicky penne comes together in one skillet, built on a base of crushed tomatoes and a splash of vodka simmered down until the sharp edge mellows into something warm and rounded. Full-fat coconut milk and a generous spoonful of nutritional yeast turn the sauce silky and rich, with a savory depth that coats every piece of pasta without a drop of cream. A pinch of red pepper flakes keeps things lively, while a few torn basil leaves on top add a fresh, herby finish. Tossing the drained penne right in the skillet with a splash of starchy pasta water is what gives the sauce that glossy, clingy texture you want in a proper vodka sauce. It's a comforting, restaurant-style dinner that comes together on a weeknight, and it's a natural fit for a vegetarian table.
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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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