Spicy Vodka Rigatoni with Nduja

Instructions

1. In a saucepan on medium heat, add a little olive oil and cook the onions until soft but not brown. Add the garlic and chilli and continue to cook for a minute.
2. Add the vodka, deglaze the pan by scraping up the bits from the bottom and cook off the alcohol for a few minutes.
3. Add the tinned tomatoes and bring everything to a boil
4. At this point, turn down the heat and add the Ndjua, letting it melt into the sauce
5. In another saucepan, cook the pasta in salted water until al dente
6. Add the double cream to the vodka tomato sauce
7. Add the grated parmesan, salt, and pepper to taste, mix well until all the cheese is melted, add the torn basil.
8. Once the pasta is al dente, please remove it from the heat and drain, reserving a little pasta water.
9. Add the pasta a little at a time to the vodka tomato sauce and toss through well. Keep adding splashes of pasta water as needed to keep the sauce loose.
10. Serve up in bowls with more grated parmesan and freshly cracked black pepper.
11. Enjoy!