Paccheri alla vodka with gochujang and ‘nduja pangrattato

Paccheri alla vodka with gochujang and ‘nduja pangrattato

This paccheri alla vodka with gochujang and ‘nduja pangrattato recipe uses 'nduja in the place of the traditional garlic for flavouring the crispy breadcrumbs.
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  1. Step 1

    Make the breadcrumbs by heating a tablespoon of olive oil in a frying pan. Add the ‘nduja and allow it to melt, breaking it up with a wooden spoon
  2. Step 2

    Once melted, add the breadcrumbs and fry for a few minutes, or until the breadcrumbs are crisp and have soaked up all the ‘nduja
  3. Step 3

    Cook the pasta until al dente in plenty of boiling salted water
  4. Step 4

    In a frying pan, soften the shallot in splash of oil until translucent
  5. Step 5

    Add the garlic and cook for 30 seconds, then add the gochujang and tomato purée, cooking them out, stirring, for a couple of minutes
  6. Step 6

    Add the vodka and let it bubble into the sauce for a minute, then remove from the heat and stir through the cream
  7. Step 7

    Return the pan to the heat and add a ladleful of pasta cooking water and the Parmesan. Cook, stirring frequently, until the sauce emulsifies and becomes thick and creamy
  8. Step 8

    Add another ladleful of pasta water and cook again until creamy and thick before using a slotted spoon to transfer the pasta to the pan. Mix to combine, adding more pasta water if necessary to make sure everything is well coated in the sauce
  9. Step 9

    Garnish with the pangrattato