Nduja pasta bake 🌶️

INGREDIENTS
* 500 g dry pasta (rigatoni or shells)
* 150 g Nduja
* 2 tbsp olive oil
* 2 shallots, finely diced
* 3–4 cloves garlic, minced
* 1–2 tbsp red chili (or Calabrian chili paste)
* 1 (400 g / 14 oz) can crushed tomatoes
* 120 ml (½ cup) heavy cream
* 60–80 g (¼–⅓ cup) crème fraîche
* 100 g mozzarella, grated
* 60 g parmesan, finely grated (plus more for topping)
* Salt + black pepper
* Pasta water (as needed)
* Optional: toasted breadcrumbs, lemon zest, fresh parsley or basil

⸻

1. Bring a large pot of salted water to a boil and cook pasta just shy of al dente. Reserve about 1 cup pasta water.
2. Heat olive oil in a pan over medium heat. Cook shallots until soft, then add garlic.
3. Add nduja and chili paste, letting it melt and cook until fragrant and deep red.
4. Stir in crushed tomatoes and simmer 10–15 minutes until slightly thickened.
5. Lower heat and mix in heavy cream and crème fraîche until smooth.
6. Add parmesan, then mozzarella, stirring until melted. Use pasta water as needed to loosen and make it silky.
7. Add pasta and toss to coat. Season with salt and pepper.
8. Transfer to a baking dish, top with more parmesan and breadcrumbs.
9. Bake at 375°F for 15–20 minutes until bubbling and golden.