Cook pasta according to package instructions. I also recommend salting the water with about 2 -3 tsp of salt.

While water gets to a boil and pasta cooks, add the olive oil to a saucier or large skillet. Heat over medium for 2 minutes, then add in the diced shallots, minced garlic, calabrian chile and nutritional yeast. Stir to combine and cook for 2 - 3 minutes, making sure not to burn the garlic. If it's browning too fast, lower the heat.

Add in the tomato paste, stir to combine and then cook for another 3 - 4 minutes, stirring occasionally. Keep an eye on it and again, make sure it's not getting blasted with heat, and if it is, lower the heat.

Pour in the vodka, stir to combine and cook for another 3 minutes to reduce the vodka.

Add in the tomatoes, if using whole tomatoes, crush them up with a spatula or potato masher. Cook those down for 3 more minutes. Pour in the cashew cream or blended up silken tofu and stir to combine. You can keep the sauce chunky, or add it to a blender to make it nice and smooth. If you blend it, pour it back into the saucepan / skillet.

Taste and adjust sauce to your preference!

If pasta is still cooking, keep the sauce warm on low.

Once pasta is done cooking, add it to the sauce. Reserve the pasta water and add some as needed to thin and emulsify the sauce to your preference. Toss the pasta in the sauce to coat it.

Serve immediately, top with anything you like! Vegan parmesan, red pepper, are both good options! Enjoy!