Start with the vodka sauce. There are a lots of good methods and I often play around with the recipe, using different types of tomato, from purée to passata to fresh - here though, I use purée

Lace a pan with EV olive oil and add in one very finely minced shallot, 2 cloves finely minced garlic, 1 halved red chilli

Bring up to med heat and sauté 2-3 mins, then add in a pinch of peperoncino, sea salt, black pepp and sauté further minute

Add in a bunch of fresh basil + 3-4tbsp tomato paste - cook ~1 min

Deglaze with 1.5 shots of vodka and cook out till almost evaporated, then add 200ml double (whipping) cream and mix to combine - adjust amount of cream depending how strong you want the sauce to taste (I add till it turns the perfect orangey-pink)

Add 1.5tbsp mascarpone and meld till incorporated, then season with sea salt, 1tsp sugar + any additional heat as needed. Remove basil and set 2 ladles of sauce aside

Add your Lumache rigate to salted boiling water, once al dente, add to the sauce + a large ladle of pasta water. Leave to finish cooking 1-2 mins so sauce starts to thicken, then grate in some parmigiano reggiano and toss till combined

Add a little reserved sauce to a baking tray, followed by a few torn pieces of good quality spicy n'duja and the sauced pasta

Top with more N'duja + a little olive oil, then throw under the grill to bake and crisp up the top ~4-5 mins

Once nicely charred, remove from oven and top with stracciatella, peperoncino, fresh basil and a little more basil

To pair, an ice cold negroni is perfect - 30ml each gin, Campari & vermouth rosso