Kosher Salt
3/4 pound Pasta
2 tablespoons Olive Oil
1 medium Yellow Onion
2 cloves Garlic, chopped
4 ounces ' Nduja, optional
3/4 cup Vodka
28 ounces Can Crushed San Marzano Tomatoes
Fresh cracked Pepper
3/4 cup Heavy Cream
1/4 cup grate Parmigiano Reggiano or Grano Padano, plus more for serving
2 tablespoons roughly chopped Oregano
2 tablespoons roughly chopped Parsley
Bring a large pot of water to a boil. Add 2 tablespoons of salt and return to a rolling boil. Add the pasta and cook until al dente according to the package directions.
While the pasta cooks, prepare the sauce: Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cook 1 minute more. Add the 'nduja (if using) and cook, stirring until it begins to melt, about 2 minutes.
Add the vodka to skillet and cook for 2 minutes more to reduce by half. Stir in the tomatoes and simmer for 10 minutes. Season with salt and pepper. Reduce the heat to low, stir in the cream, and cook 1 minute more.
Add the pasta and grated cheese directly to the skillet and toss to coat.
Plate in bowls and top with the oregano and parsley. Top with additional cheese and salt and pepper, if desired.