Step 1

Bring a large pot of water to the boil. Season generously with salt (the water should be sea-level salty). Cook the pasta according to the package instructions.

Step 2

Place the butter, nduja, parmigiano reggiano rosemary and garlic in a  food processor and blitz until well-combined.

Step 3

Drain the pasta, reserving two or three ladlefuls of the pasta cooking water, and return to the pot.

Step 4

Add as much of the nduja butter as you’d like (save the rest in the freezer – see notes below) with a good splash of pasta water and toss until a creamy sauce forms that nicely coats the pasta, adding more pasta water as necessary.

Step 5

Divide between bowls and enjoy!