Pesto Pasta Alla Vodka

• 1/4 cup extra virgin olive oil
• 1 shallot, finely chopped
• 4 cloves garlic, finely chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup tomato paste 
• 1/4 cup vodka (Sky brand, blue bottle)
• 3/4 cup basil pesto, homemade or store-bought (Costco)
• kosher salt and black pepper
• 1 cup cashew cream (1/2 cup raw cashews + 1/2 cup water blended)
• 1 pound fettuccine 
• 1/3 cup grated Parmesan cheese, plus more for serving
• 1/4 cup fresh basil roughly chopped

Directions:

1. Heat a large skillet over medium-low heat. When the oil shimmers, add the shallot, garlic, and oregano. Cook until the shallots begin to caramelize, about 5 minutes.
2. Reduce the heat to low, add the tomato paste and red pepper flakes, cook 4-5 minutes, until thickened.
3. Stir in the vodka, cook another 2 minutes.
4. Stir in the pesto and cream. Season with salt and pepper. Keep warm over low heat.
5. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 1/2 cups of the pasta cooking water. Drain.
6. To the vodka sauce, add the pasta, 1/2 cup pasta cooking water, parmesan and basil. If needed, thin the sauce with additional pasta cooking water.
7. Divide the pasta among plates and top with basil and cheese.