Speedy Spicy ‘Nduja Sugo

Cook the pasta following pack instructions.

Thinly slice the onions, garlic and chilli. Halve the cherry tomatoes using a couple of small plates. Add a handful of tomatoes to the bottom plate and place the second, face-down over the tomatoes. Run a bread knife through the middle, halving all the tomatoes at once. Roughly chop the basil.

Heat a glug of oil in your biggest frying pan over a high heat. Add the garlic, onion and chillies to the pan and cook for 2-3 mins. Scoop in the ‘nduja and cook for 1-2 mins until melted.

Add the tomatoes and stir them through, keeping the heat high. Add the sherry vinegar, season with salt and add a ladle of water from the pasta pot. Bring to a boil and cook for 4-5 mins while the pasta finishes cooking.

Drain and transfer the pasta to the sauce. Grate in the pecorino. Stir through half of the basil leaves and vinegar to finish. Garnish with remaining basil.