1. Preheat oven to 375 degrees F. 2. Heat the olive oil in a large oven proof saute pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. 3. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half. 4. Meanwhile, add the tomatoes and crush them into the pan with your hands. Add 2 teaspoons salt and a pinch of black pepper. 5. Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours. 6. While the sauce simmers in the oven, prepare the cream: 7. Add cashews and non dairy milk to a blender and blend until completely pureed and smooth, set aside. 8. Remove tomato sauce from the oven and let cool for 15 minutes. 9. Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency (or if you have an immersion blender, that would work well here). Return to the pan. 10. Reheat the sauce, add 2 tablespoons fresh oregano and enough cashew cream to make the sauce a creamy consistency. 11. Add salt and pepper, to taste, and simmer for 10 minutes. 12. Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain. 13. Toss the pasta into the sauce and cook for 2 minutes more. ---------------------------------------------------------------------------
Nutrition
Ingredients
