Vegan Spicy Tomato Basil Shells

1 Make the vegan ricotta first. Drain the tofu and squeeze the half block over the sink to get some of the liquid out. Then add it to a food processor.
2 Add the remaining ricotta ingredients and blend in the food processor until completely smooth. I like to let it go a little longer so it is nice and whipped. Set aside.
3 Cook the pasta shells according to package directions. Drain when al dente. 
4 While the pasta cooks, make the sauce. Heat the olive oil on medium high in a large non-stick skillet. Add the onion and garlic.
5 Sauté, reducing heat as needed until the onion is translucent. About 3-4 minutes. 
6 Now, add the red wine and the tomato paste. Stir to combine everything. Reduce heat to medium low and simmer for 5-6 minutes or until most of the wine has been absorbed by the onions. 
7 Add the Italian seasoning, the red pepper flakes(either 1/4 tsp or 1/2 depending on how spicy you want it), and a pinch of salt. Stir to combine.
8 Next, pour in the crushed tomatoes and stir everything. Simmer for another 5-7 minutes. 
9 Add the fresh basil right at the end and stir into the sauce. Taste and adjust seasonings. 
10 Once the pasta is done, add it to the skillet with the sauce and toss to coat. 
11 Serve with a little bit of the ricotta you made at the bottom of a bowl. The shells on top of that, and top with the extra basil and vegan Parmesan if desired.