Lumache Alla Vodka 'nduja Recipe

Preheat & prepare

Preheat oven to 375°F (190°C). Bring a large pot of salted water (about 4–5 quarts) to a rolling boil for the pasta.

Cook the lumache to just under al dente per package directions (usually 1–2 minutes less than recommended). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Combine cooked pasta with the finished sauce (see Sauce section) in a large mixing bowl or the skillet, tossing with 3/4 cup grated Parmesan and 2 tablespoons of reserved pasta water to achieve a glossy coating. Adjust with more pasta water if needed.

Transfer the sauced pasta to an ovenproof baking dish (about 9x13 inch or similar). Dollop the 'nduja in small spoonfuls evenly over the top of the pasta. Sprinkle remaining Parmesan evenly over the top.

Bake in the preheated oven for 12–15 minutes, until bubbling at the edges and cheese is melted and lightly golden. If you want a browner top, finish under the broiler 1–2 minutes—watch closely to avoid burning.

Remove from oven, let rest 5 minutes. Scatter torn basil leaves over the top and serve immediately.

Heat a large ovenproof skillet (10–12 inch) or heavy saucepan over medium heat. Add olive oil and butter. When butter melts and starts to foam, add the finely diced onion and a pinch of salt; sauté until the onion is soft and translucent, about 6–8 minutes.

Add the minced garlic and red pepper flakes; cook, stirring, for 30–45 seconds until fragrant but not browned.

Stir in the tomato paste and cook 1 minute to caramelize slightly. Add the crushed tomatoes, sugar, and the 3 tablespoons of vodka; bring to a gentle simmer and let the alcohol cook off for 3–4 minutes.

Reduce heat to low and simmer the tomato base uncovered for 8–10 minutes to thicken slightly. Taste and season with salt and freshly ground black pepper.

Stir in the heavy cream and remove the pan from heat. Add 1/2 cup of grated Parmesan and 1 ounce of the 'nduja (reserve remaining 'nduja for topping). Use a spoon to break up the 'nduja and swirl it into the sauce until evenly distributed; if the sauce is too thick, add up to 1/2 cup reserved pasta water to loosen to a saucy consistency.

Return sauce to a simmer briefly (30–60 seconds) to marry flavors, then turn off heat. The sauce should be smooth, slightly spicy, and creamy—ready to toss with the pasta.