Cook the fusilli according to package directions. Save 1 cup of the pasta water. Set aside and rinse the pot.
2. Step
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.
3. Step
Continue stirring constantly and add in the tomato paste, cooking until slightly darkened and fragrant.
4. Step
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.
5. Step
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.
6. Step
Stir in the pasta and serve plain or with some vegan parmesan (e.g. VioLife) and more pepper!
