Dairy-free Spicy Rigatoni

1 Cook the pasta as instructed on package. I recommend undercooking slightly for al dente texture. Drain and set aside.
2 Heat a large skillet on medium heat with 3 tbsp of olive oil. Add the diced onion and garlic and saute for 7-8 minutes until softened.
3 Add the tomato paste and mix. Pour in the tomato sauce, salt, black pepper, red pepper flakes, paprika and coconut milk. Mix well and cook on a medium/low until creamy, for about 5 minutes. Taste and adjust salt as needed.
4 Add the drained pasta and mix together on a low flame for 5 minutes.
5 Top with fresh chopped basil and a drizzle of chili oil to finish.