SPICY RIGATONI VODKA

INGREDIENTS (serves 4 to 6)

1 pound rigatoni 
2 tablespoons olive oil 
3 garlic cloves, minced 
¼ teaspoon crushed red pepper flakes,
plus more for garnish 
1 (28-ounce) can whole peeled tomatoes,
with their juices 
2 teaspoons sea salt 
2 tablespoons light brown sugar
¼ cup vodka 
½ cup raw cashews
½ cup water

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

Meanwhile, in a large, deep skillet, heat the olive oil over medium heat. When it shimmers, add the garlic and red pepper flakes and cook for about 1 minute, until fragrant. Carefully stir in the tomatoes and their juices, salt, and brown sugar. Bring to a simmer, stirring occasionally. Add the vodka and simmer for about 5 minutes to let the alcohol burn off. 

In a blender, combine the cashews and water. Blend on high speed for about 2 minutes, until very smooth. Carefully add the tomato mixture to the blender and blend again until smooth (be careful when blending hot liquids). Add the sauce to the pot with the pasta and toss to coat. Taste and adjust the seasoning. Top each serving with a pinch of red pepper flakes.