Rigatoni with Vegan Vodka Sauce

Step 1

Set a large pot of heavily salted water over high heat and bring to a boil. Add the pasta and cook until al dente according to the package directions. Drain the pasta, return it to the pot, and place it off the heat.

Step 2

Meanwhile, in a large, deep-sided skillet over medium heat, warm the olive oil. When it shimmers, add the garlic and red pepper flakes and cook until fragrant, 1 to 2 minutes. Carefully stir in the tomatoes and their juices, salt, and as much or as little brown sugar as personal preference dictates. Bring to a simmer, stirring occasionally. Add the vodka and continue to simmer for about 5 minutes.

Step 3

Toss the cashews and water in a blender and process on high speed until very smooth, about 2 minutes. Carefully add the tomato mixture to the blender and blend again until smooth.

Step 4

Pour the sauce into the pot with the pasta and toss to coat. Taste and adjust the seasoning. Top each serving with a pinch of red pepper flakes and, if desired, a scattering of basil. (The sauce can be made in advance and stored in an airtight container in the refrigerator for up to 3 days.)