SERVES 4

INGREDIENTS

1 jar Vegan Vodka Sauce
2 (heaping) tbsp spicy Tomato 'Nduja (the more the better!)
1 lb short-shaped pasta (we used mini-shells to catch all the deliciousness)
2 tbsp extra virgin olive oil
1/4 cup grated Pecorino Romano, (plus more for serving, optional)
2 tbsp dried wild oregano (optional)
Sea salt

Fresh cracked black pepper

PREPARATION

Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until al dente (read package directions).

While the pasta cooks, prepare the sauce: Heat the oil in a 12-inch skillet over medium heat. Add the spicy Tomato 'Nduja (if using) and stir until it begins to melt, about 2 minutes. Add the Vegan Vodka Sauce to the skillet, stir to mix and simmer for a couple minutes until well blended. Shut off heat.

Add the cooked pasta and grated cheese (if using) directly to the skillet and toss to coat entirely.

Plate in pre-heated bowls and top with wild oregano and additional cheese, if desired.