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Remove the sausage meat from the skin and add to a large sauce pan with a drizzle of oil on a medium heat. Cook for around 5 minutes. Now add the garlic fry until the garlic sizzles too golden.
Add the nduja and break up with a wooden spoon and stir into the sauce.
Add the passata, tomato puree and torn basil. Season with salt and pepper and stir.
Simmer for around 45 minutes until the sauce reduces and thickens.
Put a pan of salted water on to boil for the pasta, remember salty as the Mediterranean Sea everyone.
Cook the pasta until al dente and then drain the pasta and add to the pan with the sauce. Mix together for a further minute or two to let the sauce be absorbed into the pasta and mix well.
Sprinkle with freshly grated Parmigiano Reggiano and serve immediately.