Soak 1 cup cashews overnight or in just boiled water at least 1 hour. Cook pasta as per packet directions
reserving pasta cooking water when draining. Sauté 1 large onion (small dice) in until softened
about 5 minutes. Add 5 minced garlic cloves
1 tsp dried oregano
1 tsp dried sweet basil
1 tsp red chili flakes and 1/2 tsp dried thyme. Sauté another minute until fragrant before adding 1 tbsp tomato paste. Cook another 30 seconds while mixing. 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. Cook about 15 minutes so alcohol cooks off. Blend tomato vodka sauce with the cashews on high speed
adding some of the pasta cooking water as needed until desired consistency is reached. Return to saucepan and bring cashew tomato sauce mixture to a simmer until heated through and at desired thickness. Add salt/pepper to taste.⠀
Spicy roasted chickpeas: Spread 1-1/2 cups cooked chickpeas on lined baking sheet and roast at 400F until just crispy
about 10-15 minutes. Remove from oven and mix with a little sriracha before adding to pasta and sauce.⠀