Pasta with Nduja, Tomato and Sausage

Method

1. Skin the sausages and break them into small pieces.
2. Heat olive oil in a large pan over high heat and add the sausage. Brown it well, breaking it up with a spoon.
3. Add thinly sliced leek and sauté until softened, scraping the bottom of the pan.
4. Deglaze with a splash of cold black IPA beer (or red wine), scraping up any browned bits from the pan.
5. Crush peeled tomatoes by hand and add them to the pan. Lower the heat and let the sauce simmer until reduced.
6. Meanwhile, cook the pasta in salted boiling water until very al dente. Drain, reserving some pasta water.
7. Add the pasta to the sauce and toss over heat for about 2 minutes, adding a little pasta water if needed to loosen.
8. Set aside a portion of pasta for children (without 'nduja).
9. Turn off the heat. Add the 'nduja and stir until melted and well incorporated.
10. Grate Pecorino Sardo cheese over the pasta and mix gently, adding a splash of water if the sauce is too thick.
11. Serve immediately with extra grated pecorino.