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Get your rigatoni on to boil in a large pan of salted water. Cook until al dente.
Set a large frying pan over medium-high heat. Dice your aubergine into roughly 2cm squares. Roughly chop your mint.
Add your aubergines to the pan with a good pinch of salt and keep them moving. Fry for about 3 mins.
Once the aubergine has taken on some colour, add the ‘nduja and a splash of the pasta cooking water. Mix well.
Now, add the oregano and a good drizzle of olive oil, mix again and cook for another couple of mins.
Finally, drain your pasta (reserving a little pasta water) and add to the pan with the aubergine. Keep mixing over a medium heat until you have a thick glossy sauce, adding splashes of pasta water where necessary.
Finally, add a handful of mint and a big squeeze of lemon juice. Plate up and top with grated pecorino, if you like. Serve and enjoy.