Paccheri alla vodka with gochujang and ‘nduja pangrattato

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

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

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

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

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

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

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

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

Garnish with the pangrattato