Cook pasta according to the back of the package.
Mince onion and fresh garlic cloves (you can use pre-minced garlic if needed). Add vegetable broth, onion, and garlic to a pan and saute until the onions are slightly browned, about 5 minutes. When finished sautéing, add red pepper flakes.
While the onions and garlic are sautéing, add the diced tomatoes and the tomato sauce to a large bowl. Add salt and pepper to the tomatoes and tomato sauce and still until combined.
When the garlic and onions are done, add tomato mixture to the pan and simmer on low-medium heat until the sauce has thickened up a bit, about 10 minutes.
Once the sauce has thickened, slowly add vodka and stir until it is mixed in.
Next, slowly add coconut milk to the pan and stir until mixed in. Simmer until the sauce has thickened up again, about 7-10 minutes. Stir occasionally so the sauce doesn't burn. Turn off heat.
Add cooked pasta to the sauce and mix until combined. Add vegan parmesan or more red pepper flakes if desired. Serve while hot.