In a large skillet, warm the olive oil or vegan butter over low-medium heat. Cook the onion until soft and translucent. Add the garlic and sauté until fragrant. If using, add crushed red pepper flakes.

Stir in the tomato paste. It will transform to a deep red color. Lower the heat and stir in the vodka. Let simmer for 3-5 minutes, allowing the vodka to cook off.

Add the coconut cream or coconut milk, salt, and pepper. Stir to combine and let simmer for about 5 minutes.

Meanwhile, cook pasta according to package directions in a large stockpot. Once cooked, drain and transfer to skillet with sauce, reserving about 1-2 cups of pasta water.

Stir everything together until well incorporated. Add reserved pasta water until desired consistency is reached. Serve creamy dairy free vodka sauce over pasta.