Fill large pot with water and turn onto high heat. Mince the onion and garlicand set aside.
Heat large saucepan to medium heat and add olive oil. Once hot, add onions and let cook for 2-3 minutes or until slightly translucent. Once onions are translucent, add garlic and stir until fragrant (about 30-60 seconds). Then add chili flakes and stir until combined with onions and garlic. Then add tomato paste and stir. Let tomato paste turn slightly darker in color.
When tomato paste is slightly darker and sticks to the pan, add water and stir vigorously. Once water evaporates, add vodka and continue to stir vigorously until it is absorbed and evaporates. Open and add the entire can of coconut milk and gentled stir until the ingredients look homogeneous. Reduce heat to medium-low.
Add 1 tablespoon of sea salt to the boiling pasta water and add pasta. Quickly stir to prevent pasta from sticking.
While the pasta cooks continue to stir the vodka sauce and increase heat to medium/medium-high. Get the sauce to a gentle simmer and stir continuously (be mindful of the heat, and monitor the sauce's simmer because if it gets too hot, the coconut milk can split and we don't want that). Continue this step for approximately 6ish minutes or until the pasta is aldente.
Once pasta is ardent, reduce the heat of the vodka sauce to low. Reserve 2 cups of pasta water, then pour pasta into a strainer.
Stir vodka sauce and once its color deepens to a vibrant orangey color, add the cooked pasta.Stir until pasta is coated, increase heat to medium/medium-high and add 1/2 cup pasta water. Stir gently until the water is absorbed. Add another 1/2 cup of pasta water and continue to stir. Repeat this until pasta is fully cooked and the sauce thickens and coats the each piece of pasta. Turn off heat and prepare to serve.
Serve pasta onto a plate and sprinkle with fresh parsley. Enjoy!