To begin, cook spaghetti according to packaging, drain, and set aside. **TIP: after draining my pasta, I often rinse with cold water to prevent pasta from sticking.**
In a skillet over medium-high heat, add the butter until melted. Now, add the vegan meatballs and sear on the sides, turning them every 2 minutes or so. Continue to cook them until fully browned and cooked through.
Once done, remove meatballs from the skillet onto a plate and using the same skillet, add another Tbsp of butter and let it melt. Add garlic, red pepper flakes, parsley, oregano, smoked paprika, and salt + pepper, stirring until combined.
Next, add in vodka sauce and let sauce boil slightly, about 2-3 minutes, stirring constantly.
Add the meatballs and cooked spaghetti and toss until fully coated, cooking it for another 2-3 minutes.