This creamy, dairy-free vodka sauce comes together right in the skillet, built from a base of softened onion, garlic, and a good pinch of red pepper flakes for warmth. Tomato paste gets cooked down until deeply brick-red before a splash of vodka deglazes the pan, and crushed tomatoes and full-fat coconut milk simmer everything into a silky, rich sauce. A few spoonfuls of nutritional yeast add a savory, almost cheesy depth without any dairy in sight, and reserved pasta water helps the sauce cling to every piece of penne. Torn basil on top adds a fresh, herby finish that balances all that richness. It's a comforting, restaurant-style pasta night that fits easily into a vegetarian kitchen, no fuss required. Serve it straight from the skillet for the best glossy texture.
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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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