'Nduja can last for months in the fridge, though we doubt it'll last that long with this rich and comforting pasta dish that comes together in just 30 minutes.
2 ounces finely grated Pecorino Romano cheeseIn a large skillet, heat olive oil over medium heat until shimmering. Add shallots, season lightly with salt, and cook, stirring frequently with a wooden spoon, until shallots are softened but not browned, 5 to 7 minutes.Add passata, and make sure to use up all of the tomato in the bottle by adding 1/4 cup water to the empty bottle, screwing on the lid, shaking the contents, and then adding tomato-water mixture to the skillet.
Cook, stirring constantly, until 'nduja is fully emulsified and incorporated in sauce, about 1 minute.Meanwhile, in a pot of salted boiling water, cook pasta until just softened on the exterior, but well shy of al dente, and still uncooked in the center . Using a spider skimmer, transfer pasta to sauce, along with 1/2 cup pasta cooking water. Alternatively, drain pasta using a colander or fine-mesh strainer, making sure to reserve at least 1 cup pasta cooking water.
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