Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the rigatoni until just shy of al dente, then drain, keeping a little pasta water.

Make the vodka sauce

• Heat the olive oil in a frying pan and fry the n'duja until it releases its fat.
• Stir in the tomato paste and cook for a couple of minutes.
• Pour in the vodka and let it evaporate, then add the cream and simmer gently.

Combine pasta and sauce

• Add the drained rigatoni to the sauce with a splash of pasta water.
• Stir in the grated parmesan and season with salt and black pepper.

Bake

• Transfer the pasta to a baking dish and top with the torn mozzarella.
• Bake at 200 °C until the cheese is melted and golden.

Finish and serve

• Spoon the stracciatella over the hot baked pasta.
• Finish with black pepper and serve immediately.