Midnight Spaghetti with 'Nduja

Method

1. Fill a pot with water, bring to a boil, and add coarse salt (10 g per liter).
2. Finely chop the red onion.
3. Cut the 'nduja into small pieces.
4. Cut the cherry tomatoes using a serrated knife to avoid crushing them.
5. In a pan, add a drizzle of extra-virgin olive oil and the finely chopped onion. Sauté until softened.
6. Add the cherry tomatoes, a pinch of salt, the 'nduja, and the chili pepper (if desired). Stir.
7. Cover and cook over low heat until the tomatoes release their juices and the 'nduja melts into a creamy sauce (about 7-8 minutes for fresh tomatoes).
8. Meanwhile, cook the spaghetti in boiling water until very al dente (shorter than recommended time).
9. Drain the spaghetti very al dente and transfer directly to the pan with the sauce using tongs. Add some pasta cooking water.
10. Finish cooking the pasta in the sauce over high heat, stirring and adding more pasta water as needed until a creamy emulsion forms.
11. Serve immediately, optionally topping with grated ricotta salata.