Step 1

Cook the fusilli according to package directions. Save 1 cup of the pasta water. Set aside and rinse the pot.

Step 2

On medium heat, add the olive oil. Then, add the onion and cook until soft, stirring frequently. Add the garlic and cook until lightly browned, stirring constantly.

Step 3

Continue stirring constantly and add in the tomato paste, cooking until slightly darkened and fragrant.

Step 4

Add in a few tablespoons of the pasta water and stir until the mixture is slightly thinned; stir in the sugar, pepper and miso paste and turn the heat down low.

Step 5

Stir in the vodka and allow most of it evaporate before adding ½ cup of the alternative milk. Stir in the nutritional yeast and chili flakes before adding more pasta water to thin the sauce as necessary.

Step 6

Stir in the pasta and serve plain or with some vegan parmesan (e.g. VioLife) and more pepper!