1 red onion, halved and sliced with the grain
6 cherry tomatoes, quartered
1 dash passata
125ml white wine
handful of rocket, very roughly chopped
150g conchiglie pasta
Bring a large pan of water to the boil then add a good pinch of salt and cook your pasta to al dente.
While the pasta is cooking fry the onion and tomatoes in a glug of olive oil until softened and slightly browned.
Crumble in your n'duja and fry for a few seconds, then add the wine and a small ladleful of
water. Let it bubble for a few moments. Then add a dash of your passata.
Allow the sauce to cook it has thickened, then add the cooked pasta and the rocket. Then toss until the rocket has wilted and the pasta coated in the sauce.