Heat the olive oil in a large saucepan over medium heat with the onion and garlic. Cook for 2 - 3 minutes until the onions are translucent and soft. Stir frequently to prevent burning.
Spoon the tomato paste into the saucepan along with the red pepper flakes, cayenne pepper, and salt. Stir the tomato paste into the olive oil, onions, and spices and cook until it turns a deeper brick colored red (about 5 minutes). The tomato paste will be thick in consistency but should darken in color and begin to caramelize.
While the tomato paste is cooking, boil a pot of water for the pasta and cook the noodles al dente according to the package instructions. Reserve 1 cup pasta water before straining.
Once the tomato paste is dark red and caramelized, turn the stove down to low and add the vodka, coconut cream, non-dairy milk, and parmesan cheese, if using, to the saucepan. Gently stir to incorporate until the sauce is an orange red color. The sauce will thin out slightly but still be on the thicker side.
Add the cooked pasta to the pan and pour in ½ cup of the reserved pasta water. Toss the noodles with the sauce until well coated. Add more of the pasta water to thin out the sauce to your desired consistency.
Serve the pasta in individual bowls and top with chopped chives, parsley, and more grated cheese if desired, and enjoy!