VODKA PASTA WITH 'NDUJA

ingredients

• 2 msk olive oil
• 2 shallots, finely chopped
• 4 cloves garlic, crushed
• 200 g tomato purée
• 75 g Nonna Elide 'Nduja Di Spilinga
• 50 ml vodka
• 2.5 dl cooking cream
• 37 grams grated parmesan cheese (approx. 1 dl)
• 500 g Nonna Elide Pennoni or Lumaconi pasta
• 3 dl pasta water

Here's how

• Bring a large pot of generously salted water to the boil
• Heat the olive oil in a large pot over medium heat. Add the chopped shallots and fry, stirring, for about 5 minutes until softened. Add the garlic and fry for a further minute.
• Add the tomato purée to the pan and let it brown for 5 minutes until it turns deep red and caramelised – this gives a deeper and fuller flavour. Then stir in the vodka and let it cook in. Add the 'Nduja and use a wooden spoon to break it down and mix it evenly with the other ingredients. Pour in the cooking cream and let the sauce simmer, stirring, for a further 2–3 minutes. Lower the heat to low.
• Cook the pasta according to the instructions on the packet, but take off one minute from the recommended cooking time so the pasta doesn't get overcooked.
• Stir the parmesan into the tomato sauce. Use a slotted spoon to transfer the cooked pasta directly into the sauce and stir well. Gradually add up to 3 dl of the pasta water to the pasta to adjust the sauce consistency to the desired level.
• Top the pasta dish with extra grated parmesan and fresh basil leaves.

Nonna vet bäst.