serves two

ingredients:

• 2 tbsp olive oil
• 1 banana shallot (or ½ white onion) finely chopped
• 100g 'Nduja
• 5 tbsp vodka
• 100ml double cream
• 200g penne or rigatoni
• 30g parmesan, grated, plus extra to serve
• Fresh basil leaves to serve

method:

1. Heat the oil in a large frying pan over low heat.
2. Add the shallots and a pinch of salt, fry gently for 10 mins until soft and translucent.
3. Add 'Nduja and cook for 2 mins, stir through vodka and cook for a further 3 mins.
4. Stir through the cream and remove from the heat.
5. Cook pasta in salted water, according to pack instructions.
6. Drain, reserving 150ml of pasta water. Add approx. 50ml of the water to the 'Nduja pan.
7. Toss in the pasta and parmesan over a low heat until everything is coated and glossy. Loosen with pasta water if preferred.
8. Finish with parmesan, black pepper and basil.