Vodka Pasta (Without Heavy Cream!)

Soak the cashews in a bowl with boiling water for 20 minutes while you prepare the base of the pasta sauce
In a large skillet, saute the onion in 1 tablespoon of olive oil and a pinch of salt over a medium heat. Once translucent, add the garlic and red pepper flakes and saute for a minute
Add the tomato paste and the 2nd tablespoon of olive oil. Saute for 5-8 minutes to cook down the tomato paste into a deep red color. If needed, add a splash of water so it doesn't burn
Add the vodka (or substitutes) to the pan and cook down for a couple of minutes until it's mostly absorbed
At the same time, boil the pasta in a large pot of salted water until al dente (3 minutes under package instructions). The pasta will finish cooking in the sauce. Reserve some pasta water before draining
Drain the cashews and add to a blender with ½ cup of warm water. Blend to create a creamy sauce consistency
Add cashew cream to the pan with a ladle of the pasta water. Season with salt and pepper and taste the sauce for its spice level - adjust as needed
Add cooked pasta, parmesan cheese, torn up basil leaves and a drizzle of olive oil. Add a ladle of pasta water, gently stir to combine and cook together for a couple of minutes
Add more pasta water if needed to help create a thick creamy sauce without being too thick or dry. Serve up and enjoy your Vodka Pasta!