Pasta with 'Nduja tomato sauce

Ingredients for 4 servings:

• 1 tbsp butter
• 1 sprig(s) rosemary
• 1 large onion(s), red, finely chopped
• 2 cloves garlic, sliced
• 60 g sausage (‘Nduja, Italian raw sausage), shredded
• 2 tbsp tomato paste
• 1 can tomatoes, peeled, e.g. San Marzano
• 1 pinch(s) of sugar
• 500g pasta
• e.g. Parmesan

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Sauté the chopped onion with a sprig of rosemary in butter and oil over moderate heat until softened. Add the garlic and sauté for another 2 minutes. Add the ‘nduja and tomato paste and sauté together for several minutes until the ‘nduja has melted into a paste. If you like, you could also add a splash of red wine and reduce it considerably, but this is optional. Otherwise, continue by adding the canned tomatoes and chopping them. Reduce the heat for a few minutes and season with a pinch of sugar. Cook the pasta until almost done, add it to the sauce, and stir in. Simmer for a few more minutes until the pasta is tender (you may want to add a splash of pasta water to thin the sauce slightly). Remove the rosemary sprig and serve with Parmesan cheese. Note: ‘nduja varies in spiciness. We like 60g, which results in a tolerable but intense heat. However, it can easily be reduced to about 50g or scaled up.