In a large pot, bring 4 quarts of salted water to a boil for the pasta.

Preheat a large sauté pan over medium-low heat. Melt the coconut oil in the pan and immediately add the garlic, flipping it often until lightly browned on both sides, about 2 minutes. Add the shallot and a pinch of salt, turn the heat up to medium, then mix everything together and sauté until the shallot is translucent, about 3 minutes. Add the crushed tomatoes and scrape the bottom of the pan to make sure everything comes together. Add the salt, red pepper flakes, black pepper to taste, and the vodka. Bring to a steady simmer and allow the alcohol to cook out, 7 to 10 minutes.

Meanwhile, boil the penne according to package directions until al dente. Finish everything else while the pasta cooks.

Place the raw cashews and vegetable broth in a high-speed blender and blend for about a minute or until completely smooth, using a rubber spatula to scrape down the sides every 20 seconds or so.

Add the cashew cream and half of the basil to the sauce (reserve the rest of the basil for garnish). Mix well.

Use a slotted pasta spoon or large wire skimmer to fish the penne pasta out of the water and stir it into the sauce. Continue to simmer until the pasta is fully cooked and the sauce is clinging to the penne, 3 to 5 minutes. Serve in a dish or bowl, topped with the reserved fresh basil and freshly ground black pepper.