Vegan Vodka Rigatoni

Recipe from here:
  • ¼ cup raw, unsalted cashews
  • 1 cup water
  • ¼ cup olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves of garlic, diced
  • ½ teaspoon red pepper flakes
  • 1½ teaspoons dried oregano
  • 1 cup vodka
  • 1 (28-ounce) can peeled whole tomatoes
  • 2 teaspoons salt
  • ½ teaspoon ground black pepper
  • 1 lb penne pasta, cooked
  • 4 Tablespoons fresh oregano, minced
  1. Preheat oven to 375 degrees F
  2. Start cashew cream – Soak cashews in 1 cup of water while you prepare the sauce. See Note.
  3. Heat the olive oil in a large oven proof sauté pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture has reduced by half.
  4. Add tomatoes into the pan after the vodka has reduced. Add salt and black pepper. Cover the pan with a tight fitting lid and cook it in the oven for 1.5 hours.
  5. Finish cashew cream – While the sauce is cooking go back to your cashews soaking in water. Blend the cashews and water in a high powered blender for 2 minutes until cashews are completely blended. Set aside until sauce has completed cooking.
  6. Remove the pan with tomatoes from the oven and let cool for 15 minutes.
  7. Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan over low heat.
  8. Add 2 tablespoons minced fresh oregano. Add cashew cream and simmer for 10 minutes. Toss the pasta into the sauce. Serve with a sprinkle of fresh oregano on top.
If you don’t have a high powered blender to make the cashew cream you will need to soak cashews in water for 8 hours, or overnight. This will allow you to create a smooth cashew cream in a standard blender.

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