Before cooking, soak the cashews in boiling water. Let sit for at least 30 minutes.
When ready to cook, drain the cashews and blend with ¼ cup fresh water. Blend for 1-2 minutes until smooth and creamy. Set aside.
Boil water, add some salt, and cook the pasta according to package instructions. The sauce should come together in the time the pasta cooks.
Heat the olive oil in a large skillet on medium heat. Add the diced onion and sauté for 3 minutes. Add the garlic and cook for another 1-2 minutes.
Add in the tomato paste and spices. Cook for 2-3 minutes.
Add the vodka and let it evaporate for 1 minute, then add the cashew cream and nutritional yeast.
Turn the heat to medium low. Reserve ½ cup of pasta water then drain. Add the pasta and pasta water to the sauce skillet and stir to incorporate. Let the pasta cook in the sauce for 1 minute.
Serve and garnish with fresh parsley and more red pepper flakes. Enjoy!