Pour the tomatoes into a large bowl and use your hands to crush them to your desired consistency. Or, if you like them completely smooth, blend them with an immersion blender.
1 28 oz Can of Whole Peeled Tomatoes
Heat a large, braiser or Dutch oven over medium heat. Add olive oil and onion along with a pinch of salt. Sauté onion until soft and translucent, about 5 minutes. Add garlic and sauté for one minute longer.
3 tablespoon Extra Virgin Olive Oil, 1 Medium Onion, small dice, 4 Cloves Garlic, minced
Add the tomato paste and cook for about 3 minutes. The tomato paste will start to brown and stick to the bottom of the pan. That's what you want!
3 tablespoon Tomato Paste
Turn the stove off (for safety) and add the vodka to the pan. Turn the heat back on to medium and gently stir, scraping up any browned bits from the bottom of the pan. (See note!)
6 tablespoon Vodka
Add the crushed tomatoes and Calabrian chilis. Season with a pinch of salt and black pepper. Bring mixture to a simmer and simmer until the sauce has thickened, about 15 minutes.
2 tablespoon Chopped Calabrian Chilis
Pour the cashew cream into the sauce and stir. Then add another pinch of salt and pepper and stir again.
2 tablespoon Chopped Calabrian Chilis, Salt and Black Pepper
Add the pasta to the sauce and gently stir to combine. If you need to loosen the sauce, add pasta water, ¼ cup at a time. If you don't need pasta water, don't use it! (See note)
Serve with vegan parmesan or chopped fresh basil.