This creamy, vodka-spiked pasta comes together fast and tastes like something from a candlelit trattoria. A sauce built on deeply caramelized tomato paste, a hit of vodka, and full-fat coconut milk simmers down into something rich, silky, and just a little spicy from red pepper flakes. Nutritional yeast stirs in right at the end, giving the sauce a savory, cheesy depth without a drop of dairy. Tender penne gets tossed straight into the skillet with a splash of starchy pasta water, so every piece ends up glossy and coated in sauce. Torn basil on top adds a fresh, herbal finish that cuts through the richness. It's an easy weeknight favorite that also happens to be a great fit for a gluten free table.
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Bring a large pot of generously salted water to a boil. Add the penne and cook 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 large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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