Method

• 1.
  Bring a large pot of generously salted water to the boil over high heat.
• 2.
  Heat oil in a large frypan over medium heat, add eschalot and cook, stirring occasionally, for 5 minutes or until softened. Add garlic and cook for a further 1 minute.
• 3.
  Add pasta shells to the boiling water and cook for 1 minute less than the packet instructions.
• 4.
  Meanwhile, add tomato paste and ‘nduja to the frypan. Cook for 2-3 minutes and, using a wooden spoon, make sure ‘nduja is broken down and incorporated smoothly into the rest of the ingredients. Stir in vodka and paprika.
• 5.
  Add cream and cook, stirring occasionally, for a further 2-3 minutes. Reduce heat to low. Stir in parmesan and, using a slotted spoon, transfer cooked pasta into sauce and stir well. Gradually add up to 1 1/2 cups (375ml) of pasta water to the pasta to get the sauce consistency that you like.
• 6.
  Serve pasta with an extra dusting of grated parmesan on top.