Baked Vodka Pasta

Ingredients
- 250 g Lumache rigate or rigatoni
- 2-3 tbsp extra virgin olive oil
- 1 small shallot very finely minced
- 3 garlic cloves finely minced
- 2 red chillis halved lengthwise
- Pinch of chilli flakes
- Large bunch fresh basil
- 3-4 tbsp tomato paste
- 90 ml vodka 1.5 shots
- 200 ml double cream
- 60-70 g nduja torn into small pieces
- 125 g stracciatella room temperature
- Sea salt and freshly ground black pepper
- Pecorino Romano for grating
Method
- Preheat your grill (broiler) to high.
- In a large sauté pan, heat olive oil over medium heat. Add minced shallot, garlic, and halved chillis. Sauté for 2-3 minutes until softened but not colored.
- Add chilli flakes, sea salt, and black pepper, cook for another minute.
- Add whole basil leaves and tomato paste, cook for about 1 minute until paste starts to darken.
- Pour in vodka, let it reduce until almost completely evaporated, stirring occasionally.
- Add double cream, stir to combine. Cook until it reaches that signature orangey-pink color. The natural sweetness from the cream will balance the heat.
- Season with sea salt and adjust heat to taste. Remove basil leaves.
- Meanwhile, cook pasta in well-salted water until 2 minutes shy of al dente.
- Transfer pasta to the sauce along with a large ladle (about 60ml) of pasta water. Cook together for 1-2 minutes until sauce thickens and coats the pasta.
- Transfer the pasta to the platter, then top with nduja pieces and a drizzle of olive oil.
- Place under the hot grill for 4-5 minutes until the top gets crispy and the nduja melts.
- Remove from grill and immediately top with dollops of room temperature stracciatella, a pinch of chilli flakes, fresh basil leaves, and optional grated pecorino.
Notes
- The two chillis plus nduja will give significant heat - adjust chilli flakes accordingly
- Watch carefully under the grill - nduja can burn quickly
- Let the stracciatella come to room temperature while cooking for the best melting texture