Fileja alla 'Nduja

Ingredients

• 300g durum wheat semolina
• 150ml warm water
• 100g 'nduja
• 400g tinned peeled tomatoes
• 1 red onion of Tropea, finely sliced
• 3 tbsp extra virgin olive oil
• 50g grated aged pecorino
• A few basil leaves
• Salt

Before you cook

• Mix the semolina with the warm water and a pinch of salt, then knead for 10 minutes to a smooth, firm dough.
• Wrap the dough and rest it for 30 minutes.
• Slice the red onion very thinly.
• Crush the tomatoes with your hands.

Steps

1. Roll the rested dough into ropes the thickness of a pencil.
2. Cut the ropes into 8cm lengths.
3. Lay a thin metal skewer diagonally across one length and roll it under your palm so the dough wraps into a hollow spiral.
4. Slip the fileja off the skewer onto a tray dusted with semolina.
5. Shape the rest of the dough the same way and leave the pasta to dry for 20 minutes.
6. Warm the olive oil in a wide pan over a low heat.
7. Add the sliced onion and cook it gently for 8 minutes, until it collapses and sweetens.
8. Add the 'nduja and press it with a wooden spoon for 2 minutes, until it melts and turns the oil scarlet.
9. Pour in the crushed tomatoes and season lightly with salt.
10. Simmer the sauce uncovered for 20 minutes, until it thickens and the red oil rises to the surface.
11. Bring a large pan of salted water to the boil.
12. Cook the fileja for 4 to 5 minutes, until they float and are still chewy at the centre.
13. Drain the pasta and tip it into the sauce with a splash of its cooking water.
14. Toss over the heat for 1 minute so every spiral is coated inside and out.
15. Serve with grated pecorino and torn basil.