Spicy, flavorful, filling, and cream-free.  Serve it to vegans, omnivores, carnivores and every other kind of 'vore. 
This deliciousness is an adapted version of the Penne Vodka recipe in the amazing Veganomicon by Isa Chandra Moscowitz and Terry Hope Romero. 

Prep Time:  7 Minutes
Cooking Time:  30 Minutes
Yield:  4 Servings
Ingredients:
2 Tbsp Olive Oil
4 Cloves Minced Garlic
¼ Tsp Crushed Red Pepper
28 oz Can of Diced Tomatoes (use crushed if like a smoother sauce)
¼ Cup Vodka
¼ Tsp Dried Thyme
¼ Tsp Dried Oregano
½ Tsp Sea Salt
Ground Black Pepper
½ Cup Cashews, ground to a powder with a coffee grinder or food processor
¼ Cup Finely Chopped Fresh Basil
½ lb Whole Wheat Penne

Bring a pot of water to boil for the pasta.  Preheat a saucepan over medium-low heat and add oil, garlic, and crushed red pepper.  Saute for about a minute.  Add tomatoes, vodka, thyme, oregano, sea salt, and black pepper.  Bring to a bubble and simmer, covered, for about 20 minutes.  Meanwhile, add pasta to water and cook until al dente. 
Once finished simmering, stir in powdered cashews and remove from heat.  Stir in fresh basil.  Serve immediately.