From My Bowl

0 Prep: Drain the tomatoes over a small bowl or measuring cup, reserving the sauce. Use your hands to crush the tomatoes into the small bowl, then set aside. You can also use a potato masher and mash the tomatoes directly in the bowl. Add the remaining sauce from the can to the same bowl with the tomatoes.
1 Aromatics: Warm the oil in a large heavy-bottomed pan over medium heat. Add the onion and sauté for 3 to 5 minutes, until translucent and slightly golden. Add the garlic, oregano, red pepper flakes, and 1/2 teaspoon salt and sauté for an additional minute, until the garlic is fragrant.
2 Deglaze: Deglaze the pan with vodka (Note: if cooking over gas, remove the pan from the flame and carefully pour in to prevent fire) and bring to a simmer. Simmer for 2 to 3 minutes, then add the crushed tomatoes and remaining 1/2 teaspoon of salt to the pan and stir well. Simmer for 10 to 15 minutes over medium-low heat, stirring occasionally.
3 Cook the Pasta: Bring the a large pot of salted water to a boil while the sauce simmers. Cook the penne until al dente according to the package directions. Drain, but do not rinse.
4 Blend: Transfer the tomato mixture to the blender along with the cashews and water. Blend on high for 60 seconds to form a smooth and silky sauce (See notes for a chunkier version). Return the blended sauce to the sauté pan and simmer for an additional 3 to 5 minutes. Turn the heat to low and stir in the extra tablespoon of butter for an extra creamy sauce.
5 Serve: Add the cooked pasta to the pan and toss until evenly coated. Serve warm, topped with vegan parmesan and fresh oregano, or as desired. Leftovers can be stored in the refrigerator for up to 3 days.