Spicy Vodka Rigatoni

Delicious and nutritious, let's do this! Who needs dairy when there is cashew cream? This plant-based spicy vodka rigatoni is creamy, dreamy, and supremey.

Ingredients:

• 1 medium onion, finely chopped
• 5 garlic cloves, diced
• 3 Tbsp extra-virgin olive oil, plus more for drizzling
• 28 oz can San Marzano tomatoes
• 1/4 cup tomato paste
• 2 Tbsp Calabrian chili paste
• 2 shots vodka
• 3/4 cup cashew cream
• 1/4 cup nutritional yeast
• 1 lb rigatoni
• Salt and pepper to taste

Cashew Cream:

• 1 cup raw cashews, soaked overnight
• 1 cup water
• 1 Tbsp lemon juice
• Pinch of salt

Method:

Let's make some cashew cream! This is my favorite way to replace dairy in pretty much any recipe, and it couldn't be easier. Just soak the raw cashews overnight, or pour boiling water over them and leave for half an hour to soften.

1. Blend the cashews with a squeeze of lemon, a pinch of salt, and enough water to get that smooth, creamy consistency you're looking for. Blend on high.
2. Bring a large pot of water to a boil. Add rigatoni and cook until al dente, soft but still with a little structure.
3. Drizzle with olive oil and add a pinch of salt.
4. Set aside one cup of pasta water for the sauce.
5. Like most great sauces, start by sautéing the onions and garlic in a little olive oil. Add salt and pepper now to bring out the flavors.
6. Add the tomatoes. I like using whole tomatoes so the sauce stays chunky. Break them up with a spatula while cooking.
7. Add tomato paste and chili paste.
8. Season with salt and pepper, then add two shots of vodka.
9. Let the sauce cook down and thicken for 10 minutes.
10. Mix in the cashew cream a little at a time until you reach your preferred creaminess.

11. Add 1/4 cup nutritional yeast for that delicious cheesy flavor.
12. Add the rigatoni, coating each piece with sauce.
13. If the sauce is too thick, slowly add the reserved pasta water, a little at a time, until you reach your desired consistency.