Vegan Vodka Sauce with Sichuan Peppercorns & Fermented Bean Paste

Add onion, garlic to a pan on medium heat and cook until softened. Drop in mushrooms and keep cooking until moisture has evaporated and mushroom pieces have gotten a bit browned. Add in the tomato paste and sichuan peppercorns and saute for 2 mins so that the spices bloom and tomato paste gets caramelized too. Deglaze with vodka and cook until alcohol has evaporated, then drop in the fermented bean paste and saute. Pour in the evaporated coconut milk and mix well until the sauce has turned red. Let the sauce cook on medium low heat for 5 mins to let the flavors get to know each other. In the meantime cook your pasta. When pasta is done, drop the noodles into the sauce and add 2 tbsps of pasta water. Serve with parsley and enjoy.