Slice the Tropea red onion and let it soften in a pan with a drizzle of extra virgin olive oil.
Add the anchovy fillets and let them melt inside.
Add a teaspoon of 'nduja and mix.
Cook the fusilli in salted water and drain them al dente, adding them to the pan with the sauce.
Toss the pasta with a ladle of cooking water and serve with a sprinkle of toasted breadcrumbs.
Can be stored in the refrigerator for one day.
'Nduja is a strong ingredient, use it sparingly according to your taste. You can also use it for a pasta frittata the next day.
Italy, Calabria
