Vegan Penne Alla Vodka

Drain the whole peeled plum tomatoes (0.79 kg) over a small bowl, reserving the liquid. Crush the [whole peeled plum tomatoes] and return the reserved liquid to the bowl. Set aside.

Warm the olive oil (0.25 cup) in a large pan over medium heat. Sauté the onion (1 yellow) for 3 to 5 minutes until translucent. Add minced garlic (1 tbsp), fresh oregano (1 tbsp), red pepper flakes (0.5 tsp), and kosher salt (0.5 tsp) (first half) and sauté for 1 minute until fragrant. Start 6m timer

Deglaze the pan with vodka (1 cup) (carefully, off heat if on gas) and simmer for 2 to 3 minutes. Add the crushed [whole peeled plum tomatoes] and remaining kosher salt (0.5 tsp) to the pan, stirring well. Simmer for 10 to 15 minutes over medium-low heat, stirring occasionally. Start 18m timer

While the sauce simmers, bring a large pot of salted [water] to a boil. Cook the penne (1 lb) until al dente according to package directions. Drain, but do not rinse. Start 12m timer

Transfer the tomato mixture, raw cashews, soaked (0.75 cup), and water (0.5 cup) to a blender. Blend on high for 60 seconds until smooth. Return the sauce to the pan and simmer for 3 to 5 minutes. Reduce heat to low and stir in vegan butter (1 tbsp) for extra creaminess. Start 6m timer

Add the cooked [penne] to the pan and toss until evenly coated. Serve warm, topped with [vegan parmesan] and [fresh oregano] as desired. Store leftovers in the refrigerator for up to 3 days.