Pasta With 'Nduja and Friggitelli

Method

1. Prepare the friggitelli: cut off the stem and push out the seeds, then slice them thinly.
2. Peel and finely chop the Tropea onions.
3. Heat a generous amount of extra virgin olive oil in a large pan. Add the chopped onion and sauté over low heat until soft, about 5–7 minutes. Do not let it brown.
4. (Optional) Add a clove of garlic, chopped or grated, and cook for 1 minute.
5. Add the cherry tomatoes, crushed with your hands or chopped. If using canned tomatoes, crush them before adding. Stir.
6. Add the sliced friggitelli, season with salt, and cook for 12–15 minutes over medium heat, stirring occasionally, until the peppers are tender and the sauce has thickened.
7. Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
8. While the sauce cooks, prepare the cheese: cut off any mold from the caciocavallo silano and dice it into small cubes.
9. When the sauce is ready, add a large piece of 'nduja. Let it melt into the sauce, stirring gently to incorporate.
10. Add the diced caciocavallo silano and stir until it begins to melt.
11. Drain the pasta, reserving some pasta water. Add the pasta to the pan with the sauce. Toss well, adding a splash of pasta water if needed to create a creamy consistency.
12. Serve immediately, topped with fresh basil leaves (or parsley if preferred).