SPAGHETTI AGLIO, OLIO E ALICI

ingredients

• 2 tbsp olive oil
• 2 shallots, finely chopped
• 4 garlic cloves, crushed
• 150 g tomato purée
• 100 g Nonna Elide 'Nduja Di Spilinga
• 50 ml vodka
• 2,5 dl cooking cream
• 500 g Nonna Elide Pennoni or Lumaconi pasta
• 3 dl pasta water

Here's how

• Bring a large pot of generously salted water to the boil
• Heat the olive oil in a sauté pan or large pot over medium heat. Add the chopped shallots and fry, stirring, for about 5 minutes until they soften. Add the garlic and fry for another minute.
• Add the tomato purée and the ’Nduja to the pan. Let it cook for 2-3 minutes, using a wooden spoon to break down the ’Nduja and blend it evenly with the other ingredients. Then stir in the vodka. Pour in the cooking cream and let the sauce simmer, stirring, for another 2-3 minutes. Reduce the heat to low.
• Cook the pasta according to the instructions on the packet, but knock a minute off the recommended cooking time so the pasta doesn't overcook.
• Stir the Parmesan into the tomato sauce. Use a slotted spoon to lift the cooked pasta straight into the sauce and mix well. Gradually add up to 3 dl of the pasta water to adjust the sauce to your preferred consistency.
• Top the pasta with extra grated Parmesan and fresh basil leaves.

Nonna vet bäst.

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