Pasta alla Calabrese

Method

Heat olive oil in a large pan over medium heat and crush in the garlic cloves, stirring until fragrant but not browned. Break the nduja into small pieces and add to the pan, stirring until the spicy sausage begins to soften and colour the oil, about 2 minutes. Pour in the peeled tomatoes, crushing them by hand, and add half the chilli flakes, then simmer gently for 12-15 minutes until the sauce thickens slightly. Meanwhile, bring a large pot of salted water to the boil and cook the pasta until al dente, then drain, reserving a cup of pasta water. Toss the hot pasta into the sauce, adding a splash of pasta water to achieve a silky consistency. Finish with fresh parsley, remaining chilli flakes, and serve immediately with grated pecorino romano.