In a 4-quart pot, add two to three quarts filtered water for the pasta, cover, and bring to a boil. Add 1/2 tsp salt. While waiting for water to boil, continue to step two.
Heat a non-stick skillet/saucepan over medium-high heat. Add broth, poultry seasoning, garlic powder, ground white pepper, and salt. Bring to a boil, add dry soy curls, and stir until water has been absorbed by the soy curls. Reduce heat to low. Stir occasionally.
Heat 3-quart saucepan over medium-high heat. Once hot, add olive oil and allow to get hot. Add minced garlic and crushed red chili flakes to oil and stir until fragrant, or about 1 minute.
Add diced tomatoes to the saucepan with garlic, oil, and red pepper. Increase heat to high. Add salt, Italian seasoning, and a little more crushed red pepper if you would like some extra heat. Cover and let cook on high for about 10 minutes, stirring often or every couple of minutes.
By this point your water should be boiling, so add your pasta to the boiling water now and cook uncovered according to the instructions on the package, or about 10 minutes.
Once the sauce has boiled for 10 minutes or so, turn off heat, and give it a little stir. Drain the pasta in colander and rinse with hot water. Return pasta to pot (making sure heat it no longer on) and toss with a small amount of olive oil to prevent the pasta from sticking, and to coat it in oil so it doesn't lose excess moisture.
Add sauce and soy curl to pasta. Stir. Chop some fresh basil, add to pasta, and stir. Try adding vegan cashew parmesan too! Serve and enjoy!