Vegan Pasta Alla Vodka

Method

1. 1

   Heat oil in a large pan over medium heat. Add onion and sauté until translucent, about 7-10 minutes. Add garlic and cook until just fragrant, about 30 seconds. Stir in tomato paste and pepper flakes and sauté for an additional 3 minutes. Add the whole tomatoes and salt and cook for 5 minutes, crushing the tomatoes with a wooden spoon to release their juices as you stir the mixture.

2. 2

   Add vodka and continue to cook for another 5 minutes. Turn off the heat and allow to cool.

3. 3

   As your sauce cools, bring a pot of water to a boil. Cook pasta to al dente texture and drain, reserving ½ cup of pasta water.

4. 4

   Attach the Pitcher to the Motor Base. Drain the cashews, then add to the Pitcher. Blend until creamy.

5. 5

   Pour mixture into the pan and bring to a simmer.

6. 6

   Add cooked rigatoni to the warm sauce and gently toss until all the pasta is warm and evenly coated with sauce. Serve and garnish with parsley, if desired.