This was supposed to be Ziti with Vodka Tomato Sauce. We had no ziti, so campanelle subbed just fine. Vodka tomato sauce is a classic recipe, but this vegan version is much less rich than the traditional recipe. This recipe variation comes from an old Vegetarian Times (but is excerpted from Totally Dairy-Free Cooking by Louis Lanza and Laura Morton). Soy milk is substituted for the traditional cream in the recipe. Other than that, the ingredients are pretty much the same as the traditional recipe: olive oil, garlic, chopped onion, basil, red pepper flakes, vodka (6 tablespoons), canned plum tomatoes, and pasta. If you start the sauce when you start the pasta water to boil, the sauce will be done when the pasta is done and you will have dinner in under 30 minutes. It may sound like there is a lot of vodka in this recipe, but it is cooked with the onions and all of the alcohol is cooked off. All you are left with is some vodka flavor. I know that vodka is typically known for having no flavor, but it really does add something to the recipe.