Bring a large pot of salted water to boil and cook the pasta in it. Save half a cup of pasta water.
In a large skillet, heat two tablespoons of olive oil. Add 1 diced shallot and sauté until aromatic (2-3 minutes). Then, add 3-4 cloves of minced garlic and sauté until aromatic (about 30 seconds).
Add ¼ cup of tomato paste to the skillet and stir to combine. Then, add 3 tablespoons of vodka and allow this to simmer for at least 7 to 10 minutes to cook the alcohol off (the vodka is totally optional, so if you're not using it, skip straight to the next step).
Add 2 teaspoons of red chili flakes into the sauce followed by a cup of heavy cream or coconut cream. Stir to combine and cook for 2 to 3 minutes. Add a tablespoon of fresh lemon juice, 1 teaspoon of salt and ½ teaspoon of pepper and adjust to taste!
Add your drained pasta into the skillet along with a couple of tablespoons of pasta water (as needed to create a thick sauce). Top with vegetarian or vegan parmesan and fresh, chopped up basil (optional). Serve hot!
Notes
Deglaze with vodka to add depth of flavor to the sauce. (Vodka is optional, but recommended.)
Balance the flavors with a pinch of sugar to enhance the savory flavors.
Adjust the spice level by adding as much red pepper flakes as desired.
Cook the pasta al dente in well-salted water.
Use a starchy pasta like rigatoni or penne to thicken the sauce.
Reserve some of the pasta water to add to the sauce if it gets too thick.