Spaghetti with 'Nduja and Cherry Tomatoes

This is the recipe for the night when the fridge is almost empty but your standards are not. A jar of 'nduja, a pint of cherry tomatoes, garlic, olive oil, and a box of spaghetti. The 'nduja melts into the oil and carries the tomatoes into a rust-colored emulsion that clings to every strand. It tastes like you planned it for hours. You didn't.

1. 1

   Bloom the 'nduja

   2 min

   Warm olive oil in a wide skillet over medium-low heat. Add 'nduja and break it up with a wooden spoon until it melts into a vivid orange oil, about 2 minutes.

2. 2

   Add garlic and tomatoes

   5 min

   Add sliced garlic and cook 30 seconds until fragrant. Add cherry tomatoes and a pinch of salt. Cook until they begin to soften and release their juices.

3. 3

   Deglaze and simmer

   6 min

   Pour in white wine if using, scraping the pan. Let it bubble and reduce by half. Lower heat and simmer gently until the tomatoes burst into a loose sauce.

4. 4

   Cook the spaghetti

   9 min

   Meanwhile, boil well-salted water and cook spaghetti 1 minute under al dente. Reserve 1 cup pasta water before draining.

5. 5

   Marry in the pan

   1 min

   Add drained spaghetti directly to the sauce with a splash of pasta water. Toss over medium heat for 1 minute until glossy and emulsified.

6. 6

   Finish and serve

   Off heat, fold in most of the Pecorino and parsley. Plate, top with remaining cheese, parsley, and lemon zest if using.