Creamy and Hearty Penne alla Vodka

Follow cooking instructions on the pasta package. After draining the water, drizzle olive oil onto the pasta and toss it to prevent sticking. In your food processor or high-speed blender, combine all the cashew cream sauce ingredients (soaked cashews, sea salt, minced garlic, nutritional yeast, water or bone broth) and process until smooth. If the sauce is too thick, add a pinch more water or broth and blend again. Set the cashew cream aside.

In a skillet or large saucepan, warm up the extra virgin olive oil. Add the finely chopped onions and allow them to soften. Add the tamari sauce and stir well. Then, add the tomato purée, followed by the vodka (always add vodka last). Mix well. If your stove has an open flame, always remove the pan from the stove while pouring in the vodka. Cook and reduce the sauce for approximately 3 minutes, allowing some of the vodka to evaporate. Turn the heat to the lowest setting, then slowly add some cooked pasta and the cashew cream sauce to the pan. Give it a good toss until the pasta is well-coated with the sauce.

Serve immediately, topped with parmigiano-reggiano (or nutritional yeast for vegan/dairy-free) and optional crispy pan-fried pancetta or freshly chopped green onions. Enjoy with a glass of vino!