Heat olive oil over medium heat. Add shallots and saute till they are translucent.

In the meantime, cook pasta according to the package directions. Drain. When cooked, drain but reserve some of the pasta water for the sauce.

Add garlic to the pan where shallots are caramelising and saute for a minute.

Add tomato paste and stir till it is deep red. Stir frequently to prevent the mixture from burning.

Add the apple cider vinegar and mix well until combined. If you are using vodka, add it at this stage instead of apple cider vinegar.

Add the coconut milk and red pepper flakes. Keep stirring till combined.

Season with salt and ground black pepper, and stir to combine.

Add the cooked pasta, pasta water, and butter. Stir till pasta is fully coated with sauce and butter is melted. Add more reserved pasta water to achieve the desired saucy consistency.

Garnish with fresh basil and a sprinkling of nutritional yeast. Enjoy!