Roughly chop 6 sundried tomatoes (let the oil drip off first).
Wash the cherry tomatoes and cut them in half.
Bring water to a boil and cook the pasta according to package directions. Drain when cooked.
Heat a large pan or skillet with olive oil. When hot, sauté the shallots and garlic for 2 minutes over medium-high heat.
Add the cherry tomatoes and the sundried tomatoes to the pan. Sauté for 10-15 minutes until the tomatoes start to fall apart.
Deglaze with vodka. Let the sauce cook for at least 5 minutes.
Add in the cashew butter, water and salt. Simmer over medium heat until the cashew butter melts and a sauce forms.
Optionally blend it with an immersion blender (or in a food processor). Toss the pasta with the sauce and serve.
Notes
On average, 1 serving of pasta equals 2-3 ounces (60-85 grams).
Mince the garlic, shallots and sundried tomatoes very finely if you don't want to blend the sauce.
Wait for the vodka to evaporate. Otherwise, there could be a strong alcoholic aftertaste.
If blending the sauce in a food processor, make sure to remove the pusher to let the steam escape. Add the sauce back to the pan and toss with the pasta.
Storage tips: you can store the sauce in the refrigerator for 4-5 days and in the freezer for up to 3 months,