Cook penne according to the packet instructions in a large pot of salted water until al dente. Keep some pasta cooking water aside for later. Drain over a sieve.
Heat a skillet or pot with olive oil over medium heat. Add the minced onion and garlic, sauté for 3 minutes until translucent, stirring occasionally.
Deglaze with vodka and let it bubble until reduced to half. → Don’t let the vodka evaporate completely, a little vodka in the sauce is desired for the taste.
Stir in the tomato passata, red pepper flakes, and sugar and let it simmer for 5 minutes, stirring occasionally.
Add the plant-based cream and season with salt and black pepper.
Add the cooked pasta and toss for one minute, allowing the penne to soak up the vodka sauce. → Add some reserved pasta cooking water if the sauce thickens too much.
Serve with chopped parsley! → Hint: Feel free to serve the pasta with some vegan Parmesan cheese.
Notes
Red Pepper Flakes: Omit if you don't like hot food or don't have them at home.
Plant-Based Cream: You can use any plant-based cream (I love soy or oat cream), even this homemade vegan cashew cream.
Keeps fresh for 3 days. Store it in an airtight container in the refrigerator.
Gluten-Free: Regular pasta can be replaced with gluten-free pasta.