Creamy Fusilli Alla Vodka with Spicy Roasted Chickpeas

1. Soak 1 cup cashews overnight or in just boiled water for at least 1 hour.

2. Cook pasta as per packet directions, reserving pasta cooking water when draining.

3. Sauté 1 large onion in oil until softened, about 5 minutes.

4. Add 5 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried sweet basil, 1 teaspoon red chili flakes, and 1/2 teaspoon dried thyme. Sauté another minute until fragrant.

5. Add 1 tablespoon tomato paste and cook for another 30 seconds while mixing.

6. Stir in 1-28oz can crushed tomatoes, 1-28oz can diced tomatoes, and 1 cup vodka. Bring to a boil before reducing heat to a low simmer and cook for about 15 minutes so alcohol cooks off.

7. Blend the tomato vodka sauce with the cashews on high speed, adding some of the pasta cooking water as needed until desired consistency is reached.

8. Return the sauce to the saucepan and bring to a simmer until heated through and at desired thickness. Add salt and pepper to taste.

Roasted chickpeas

1. Spread 1.5 cups cooked chickpeas on a lined baking sheet and roast at 400F until just crispy, about 10-15 minutes.

2. Remove from oven and mix with a little sriracha before adding to pasta and sauce.