¼cupgrated Grana Padano or Parmesan cheeseplus more for serving
2tablespoonsroughly chopped fresh oregano
2tablespoonsroughly chopped flat-leaf Italian parsley
Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the pasta and cook until al dente according to 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.