From: caseificiomonteporo.it

Ingredients:

• Nduja from Spilinga
• Aged Pecorino from Monte Poro
• Tomato puree
• Strozzapreti (type of pasta)
• 1 Red Tropea Onion
• Olive oil
• Salt
• Black pepper

Preparation:

1. Sauté the red onion in olive oil until golden brown.
2. Pour the tomato puree and let it cook for about ten minutes.
3. Cut the ‘Nduja into small pieces and add it to the tomato.
4. Mix well and let it cook for about five minutes.
5. Cook the strozzapreti in plenty of salted water.
6. Meanwhile, thinly slice the pecorino.
7. Drain the strozzapreti while still al dente and toss them with the sauce.
8. Add the pecorino and mix well.
9. Serve with a sprinkle of grated pecorino.

Enjoy your meal!