Add the tomatoes to a blender container and process until smooth and creamy. Set aside.
Bring a large pot of salted boiling water to a boil.
Meanwhile, heat the oil in a large saucepan over medium heat. Add the garlic and onion; saute for 6 to 7 minutes, or until onion is soft. Stir in the tomato paste and season with salt. Add the pureed tomatoes and simmer for 5 minutes.
Add the penne to the boiling water and cook according to package directions. Drain (but do not rinse the pasta!) and set pasta aside.
In a high speed blender, add the vodka, water, cashews and coconut sugar; process on high speed until mixture is smooth and creamy. Pour the vodka-cashew cream in with the tomato sauce. Simmer for 10 minutes. Add the crushed red pepper and season with salt to taste.
Add the cooked pasta in with the sauce and toss to coat. Cook over low heat for 2 to 3 minutes.