Instructions:

Cook the pasta: Bring a large pot of salted water to a boil. Add your pasta and cook until al dente (follow package instructions).

Prepare the sauce: While the pasta is cooking, heat 2 tablespoons of olive oil in a large pan over medium heat. Add the whole garlic clove and sauté until fragrant (about 1 minute).

Add the Nduja: Break up the Nduja into the pan and let it melt into the oil, stirring occasionally.

Simmer the sauce: Add the canned tomatoes and a pinch of salt, stirring to combine. Let the sauce simmer for about 10 minutes, until it thickens slightly.

Combine pasta and sauce: Once the pasta is cooked, transfer it into the pan with the sauce. Toss the pasta in the sauce, ensuring it’s well-coated.

Serve: Dish the pasta into bowls, and top with freshly grated Pecorino cheese.

Tips and Variations:

Spice level: Adjust the amount of Nduja based on your heat preference. You can use less if you're sensitive to spice.

Pasta shapes: While Fileja is traditional, you can substitute with any short pasta like penne or rigatoni.

Adding herbs: For a bit of freshness, consider adding a sprinkle of fresh basil or oregano at the end.

Vegetarian option: Substitute the Nduja with a plant-based spicy sausage or tomato-based chili paste for a similar flavor without the meat.