Pasta with 'Nduja and Romanesco Broccoli

Method

1. Clean and thinly slice the red onion.
2. Cut the Romanesco broccoli into small florets.
3. Heat olive oil in a large pan over medium heat. Add the sliced onion and sauté gently until soft and translucent. Add a splash of water if needed.
4. Grate the pecorino cheese and set aside.
5. Bring a large pot of salted water to a boil. Add the fusilli and cook according to package directions. About 1 minute before the pasta is done, add the broccoli florets to the boiling water.
6. When the broccoli is tender but still al dente, use a slotted spoon to transfer it to the pan with the onion (reserve some pasta water).
7. Drain the pasta al dente, reserving some pasta water.
8. Remove the pan from the heat. Add the 'nduja and stir until it melts into a creamy sauce.
9. Add the drained pasta to the pan along with a few tablespoons of pasta water. Toss well.
10. Add grated pecorino and toss again, adjusting consistency with more pasta water if needed.
11. Serve immediately, topped with extra pecorino and a few raw broccoli tips for color.