Paccheri alla vodka with gochujang and ‘nduja pangrattato

Instructions

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