Ingredients:

• 500g mezze maniche pasta
• Calabrian 'nduja (spicy salami paste)
• 1 small bunch fresh basil
• 2 cloves garlic (minced)
• 1 small onion (diced)
• 1 cup whole cream
• Olive oil (generous pour)
• 2 tbsp tomato paste
• A good splash of vodka
• Parmigiano Reggiano (large hand full, grated)
• Salt, to taste

Method:

• Boil a large pot of salted water and cook the mezze maniche until just al dente.
• While the pasta cooks, heat olive oil in a deep pan. Add onion and garlic, sauté until soft.
• Stir in the 'nduja and let it break down and sizzle.
• Add tomato paste, cook it off for a minute, then pour in the vodka. Let the alcohol burn off.
• Stir in the cream, then add Parmigiano and a few torn basil leaves. Let it simmer gently.
• Once the pasta is ready, drain and toss it straight into the pan. Stir to coat.
• Serve hot with extra Parmigiano, a drizzle of chilli oil to taste, more fresh basil, and a thick slice of campfire-toasted bread on the side.