Prepare Sweet Potato: If not already done, preheat the oven to 400°F / 200°C (180°C fan-assisted). Pierce the sweet potato several times with a fork, then bake for 45-60 minutes until tender. Allow to cool slightly, then scoop out the flesh and mash with a fork until smooth. TIP: This step can be done up to 2 days in advance and stored in the refrigerator.

Prepare the Sauce: In a Dutch oven or large deep skillet, heat the olive oil over medium heat. Add the onions and red pepper; sauté until softened, about 7-8 minutes. Stir in the garlic, sea salt, crushed red pepper flakes, and oregano, cooking for another minute until fragrant. Add the tomato paste and cook, stirring, until it caramelises, about 1-2 minutes. Pour in the vodka and cook for 1-2 minutes until the alcohol evaporates.

Add Sweet Potato and Coconut Milk: Stir in the sweet potato puree and coconut milk, bringing the mixture to a light simmer. Reduce the heat to low.

Cook the Pasta: In a separate pot, cook the rigatoni in salted boiling water until al dente according to package instructions. Reserve 1 cup (250 ml) of pasta cooking water, then drain the pasta.

Combine and Serve: Add the cooked pasta to the sauce, stirring to coat. Gradually add the reserved pasta water, 1 tablespoon at a time, or as needed to reach the desired consistency. Garnish with fresh parsley and freshly grated Parmesan cheese. Serve immediately and enjoy!