Spicy Paccheri alla Vodka

• 16 oz. gluten free pasta
• 2/3 cup raw soaked cashews*
• 2-4 tbsp vegetable broth (plus more if needed)
• 1 large diced yellow onion
• 5 cloves minced garlic
• 2/3 cup vodka
• 1 28 oz. can of diced or crushed tomatoes
• 1 tbsp tomato paste
• 1/2 tsp sea salt
• 1/2-1 tsp crushed red pepper flake**
• 1/4 tsp pepper
• 1/4 cup fresh sliced basil
  

Serve hot topped with sliced fresh basil, pepper or vegan parmesan!

1. Start by boiling a large pot of salted water. Once water is boiling, cook your gluten free pasta according to package directions.
2. While pasta is cooking, to a large skillet add 2 tbsp of vegetable broth on medium heat. When broth is hot, add your diced yellow onion.
3. Cook for 3-5 minutes until onions are soft. If onions start to stick, add more vegetable broth as needed.
4. When onion has softened, add your minced garlic and stir. Cook for an additional 2-3 minutes, continue to add small amounts of vegetable broth if the onions and garlic continue to stick.
5. Then, add 2/3 cup of vodka and reduce heat to low. Simmer for 10 minutes to allow the vodka to completely cook out.
6. By this point your pasta should be done cooking, drain and set aside.
7. When your vodka has cooked out, add your can of crushed tomatoes, tomato paste, salt, red pepper flake and pepper, and simmer for another 10 minutes.
8. Remove from heat and allow to cool slightly so the tomato mixture is safe to add to your blender.
9. Once cooled, add your raw soaked cashews and tomato sauce to a high speed blender.
10. Blend on high until sauce is smooth and creamy.
11. Once blended, taste and adjust seasoning as needed.
12. Add your tomato sauce back into your skillet and heat on low stirring often until warm.
13. When sauce is warm, add your cooked gluten free pasta and stir until fully combined and pasta is hot.
14. Divide evenly among bowls and top with sliced fresh basil, serve and enjoy!