This recipe was a huge success over on my Instagram in recent weeks. It’s so simple to make, with a little twist of nduja from the classic recipe that took the internet by storm last year. Give it a go!

Ingredients (serves 2)
220g pasta of choice (I used pache)
1 finely chopped white onion
3 garlic cloves, finely chopped
1 tsp butter 
1 tbsp olive oil 
3 tsp of nduja paste (add 2 if you like it less spicy, or not at all for a veggie option) 
125ml of tomato purée 
150ml of double cream 
3 caps of vodka 
Salt & pepper
Fresh basil 
Parmigiano reggiano cheese

1.    In a large pan, to a medium heat, add some olive oil and soften the onions and garlic for three minutes.
2.    Add in your tomato purée with a splash of water. Stir and allow this to deepen in colour for around three to four minutes on a low heat.
3.    Put your pasta on the boil until al dente. For me, this took around 11 minutes. 
4.    Add in your vodka to the pan and cook for a further 30 seconds, while stirring. 
5.    Now add in your double cream, keeping the heat on low and stirring all together for 1 minute.
6.    Add in your butter and nduja paste, stirring well and seasoning with a little salt and pepper, allow to simmer for two minutes. 
7.    Now add two ladles of the pasta water and turn up the heat until the sauce thickens nicely, stirring the full time. 
8.    Add in a generous amount of cheese and another ladle of pasta water, if you want the consistency slightly runnier.
9.    Drain your pasta and add to the sauce, coating it all well.
10.    Serve into your bowls, add some freshly chopped basil and more cheese. Dunk in some garlic bread and enjoy!