Finely dice the shallot and mince the garlic.

Bring a stockpot of salted water to a rolling boil.

Cook the dry pasta until just shy of al dente according to its package timing.

Reserve 1 cup of pasta water, then drain the pasta.

Heat the olive oil in a skillet over medium heat.

Cook the shallot until soft and translucent.

Add the garlic and stir for 30 seconds until fragrant.

Add the nduja and red chili paste to the skillet.

Stir until the nduja melts and the oil becomes deep red.

Stir the crushed tomatoes into the nduja mixture.

Simmer the sauce for 10 to 15 minutes until slightly thickened.

Lower the heat and stir in the heavy cream.

Mix in the crème fraîche until the sauce is smooth.

Stir in the parmesan until melted into the sauce.

Add the mozzarella and stir until melted.

Add reserved pasta water gradually until the sauce is silky and loose enough to coat pasta.

Add the cooked pasta and toss until evenly coated.

Season the pasta with salt and black pepper to taste.

Transfer the coated pasta to the baking dish.

Top with extra parmesan and optional toasted breadcrumbs.

Bake at 375°F (190°C) for 15 to 20 minutes until bubbling.

Bake until the top is golden, then garnish with optional lemon zest or fresh parsley.