1. In a sauté pan, drizzle Olitalia Extra Virgin Olive Oil and heat it over medium flame for about 2 minutes.

2. Add the chopped Calabrian chili peppers to the pan and sauté for another 2 minutes, stirring to infuse the oil with the flavors of the chili peppers.
3. Add the chopped red onions to the pan and sauté until they become translucent and soft. Be careful not to burn them.
4. Break up the 'nduja into small pieces and add them to the pan. Continue stirring for about 3-4 minutes until the 'nduja becomes soft and coats the onions.
5. Add basil, salt, and pepper to taste to your Ciao Authentica Crushed Tomaotes, then add them to the pan. Cook the mixture on low-medium heat for about 15 minutes to allow the flavors to meld together.
6. While the sauce is simmering, bring a pot of water to a boil. Once boiling, add your pasta and cook it until al dente, following the recommended cooking time on the pasta package (usually around 5-7 minutes).
7. Once the pasta is cooked, drain it and add it to the sauce along with 4 ounces of pasta water. Stir for about 1-2 minutes until the pasta is well coated with the sauce.
8. Lastly, add the grated Pecorino Crotonese (or your preferred cheese) and continue stirring for another 1-2 minutes until the cheese is absorbed and melted.
9. Serve the pasta with 'Nduja Diavola Sauce, garnish with basil, and enjoy!

*We recommend serving this with your own homemade Fresh Pasta or Extruded Pasta!