Spicy Vodka Pasta

Cook your pasta according to package directions, making sure to save 1/2 cup of the pasta water before draining. In a medium-sized saucepan, add the olive oil and chopped onion. Let it cook for 4-5 minutes until softened. Add in the minced garlic and 1/4 tsp crushed red pepper, and allow to sit for about 2 minutes, stirring occasionally. Add the vodka and stir, allowing it to simmer for 2-3 minutes. Stir in the canned tomato paste and cook for 2-3 minutes. Add the coconut milk (or cream) and nutritional yeast. Stir until the sauce is creamy. Season with salt and pepper to taste. Add the drained pasta to the sauce and toss to coat thoroughly. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached. Simmer for 1-2 minutes. Top with olive oil, Parmesan cheese, fresh basil, or additional crushed red pepper as desired.