Pasta with 'Nduja

Method

1. Slice the red onion and sauté it in a little extra virgin olive oil over low heat until softened.
2. Add the 'nduja and let it melt, stirring occasionally.
3. Add the peeled tomatoes (or datterini tomatoes) and cook for a few minutes, breaking them up with a spoon.
4. Meanwhile, cook the pasta in boiling salted water until al dente.
5. Drain the pasta and transfer it to the pan with the sauce, adding a little pasta cooking water.
6. Remove from the heat and add fresh basil and grated pecorino romano.
7. Toss well and serve immediately.