Dairy-Free Penne alla Vodka

0 Bring a medium pot of water to a boil and add a generous amount of salt. Cook pasta according to package instructions and drain, reserving the pasta water.
1 While pasta is cooking, heat a large, wide skillet over medium heat and add a splash of water, broth, dairy-free butter, or cooking oil to coat. Add in the shallot and garlic and sauté for 3-4 minutes until tender and fragrant, deglazing with a splash of water as needed.
2 Add in the tomato paste and stir for 60 seconds to caramelize. Next, add in the vodka and cook for another minute or so, until liquid has evaporated.
3 Pour in the coconut milk and Panacheeza and stir to combine. Season to taste with salt and pepper, and simmer over low heat for 2-3 minutes until heated through. Add reserved pasta water as needed for desired consistency until you have a thick and creamy sauce. I added about 3/4 cup, 1/4 cup at a time.
4 Add the cooked pasta to the sauce and stir to coat. Sprinkle with flaky sea salt, cracked pepper, and chopped basil to serve.