Add a little extra virgin olive oil in a pan together with the 'nduja; light the fire and let the salami melt. When the 'nduja has melted well, add the peeled tomatoes, mash them well to form a sort of coarse sauce. Lower the heat to low and let the sauce cook.

Put a pot of water on the heat and bring to a boil, then add salt and add the pasta, cooking it al dente. Drain the pasta and stir it in the sauce, add the pecorino and mix.

Serve the fileja with 'nduja with a sprinkling of pecorino cheese to taste.