Finely mince the shallots and garlic.
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.