Fileja alla ’Nduja

What you’ll need

Ingredients

Written for 4.

Showing quantities at 1× the original recipe.

• 14 oz fileja, busiate, or another twisted dried pasta
• 3 tbsp extra-virgin olive oil
• 1 small onion, finely chopped
• 2⅞–3½ oz ’nduja
• 2⅞ cups passata or peeled tomatoes, crushed (about 5–6 medium tomatoes)
• Sea salt
• Grated pecorino crotonese or ricotta salata, to serve

At the stove

Instructions

1. 1

   Bring a large pot of well-salted water to the boil.

2. 2

   Warm the olive oil in a wide pan and cook the onion gently for 6–8 minutes until translucent.

3. 3

   Add the ’nduja and break it up with a wooden spoon; it will melt into the oil and turn it deep red.

4. 4

   Add the tomatoes, season lightly, and simmer for 15 minutes until the sauce thickens and the fat separates slightly.

5. 5

   Cook the pasta until just short of al dente, then transfer it to the pan with a ladle of pasta water and toss for a minute so the sauce coats every twist.

6. 6

   Serve with grated cheese; the sauce is already well seasoned by the salami.