Almost-vegan Spaghetti alla Vodka (vodka tomato pasta sauce)

This is a delicious "creamy" vodka pasta sauce without cream (it uses almonds).  It would have been vegan except for my love of parmesan.  I think this would be fancy enough for guests (although you'd have to plan the timing since it should be served hot).

METHOD
Serves 2, scale up as needed

Prep/setup:
Boil salted water for pasta
Dice 1 small yellow/white onion
Chop 3-4 cloves garlic
Chop 3 large tomatoes (or several smaller ones)

Cook:
Heat a pan over high heat. Add 1 TB olive oil and swirl to coat the pan.  Saute onion and garlic with some sea salt.

Add and cook for 30-60 seconds:
several sprigs oregano (torn off woody stems)
2 sprigs thyme
1/4 tsp red pepper flakes
crushed black pepper

Deglaze pan with 1/4 C vodka.

Now add the chopped tomatoes, stir to combine. Bring up to heat with lid on.  Once the tomatoes are mushy, blend most of the sauce in a blender along with 1/4 C raw almonds until smooth. Add the mixture back to the pan.

Continue cooking now without the lid to help evaporate the extra liquid.

Boil the pasta. Once cooked, strain the pasta.

Add 4-8 chiffonade-cut basil leaves to the sauce and stir. Take off heat. Add more salt if needed.

Put servings of cooked pasta in bowls.  Pour sauce over the top.  Optional add cheese or vegan-cheese.

Enjoy hot.