Ingredients

The following ingredients have 5 Servings
  • 1 pound rigatoni
  • 2 tablespoons olive oil
  • 3 garlic cloves (minced)
  • 1/4 teaspoon crushed red pepper flakes (plus more for garnish)
  • One (28-ounce) can whole peeled tomatoes (with their juices)
  • 2 teaspoons sea salt
  • 1 to 2 tablespoons light brown sugar
  • 1/4 cup vodka*
  • 1/2 cup raw cashews
  • 1/2 cup water
  • Finely chopped or ripped fresh basil leaves (optional)

Instruction

  • Set a large pot of heavily salted water over high heat and bring to a boil. Add the pasta and cook until al dente according to the package directions. Drain the pasta, return it to the pot, and place it off the heat.
  • Meanwhile, in a large, deep-sided skillet over medium heat, warm the olive oil. When it shimmers, add the garlic and red pepper flakes and cook until fragrant, 1 to 2 minutes. Carefully stir in the tomatoes and their juices, salt, and as much or as little brown sugar as personal preference dictates. Bring to a simmer, stirring occasionally. Add the vodka and continue to simmer for about 5 minutes.
  • Toss the cashews and water in a blender and process on high speed until very smooth, about 2 minutes. Carefully add the tomato mixture to the blender and blend again until smooth.
  • Pour the sauce into the pot with the pasta and toss to coat. Taste and adjust the seasoning. Top each serving with a pinch of red pepper flakes and, if desired, a scattering of basil. (The sauce can be made in advance and stored in an airtight container in the refrigerator for up to 3 days.) Originally published September 14, 2018.