Peel the garlic, peel and finely chop the onions, wash the cherry tomatoes, clean and slice the mushrooms.
Heat the extra virgin olive oil in a frying pan or skillet. Add the garlic cloves and fry until they until they start to soften.
Add the chopped onion and cook until it starts to become translucent.
Add the cleaned mushrooms (cut into thin slices or quarters) and cook over a medium-high heat, turning often, until the mushrooms have also softened.
Add the white wine, let it evaporate and then add the nduja, stir it into the mushrooms until it melts, then add the cherry tomatoes.
Continue cooking until the tomatoes start to soften then add the tomato passata.
Season with salt and pepper and simmer on a low heat for about another 10-15 minutes. If the sauce seems too thick you can add some water or vegetable stock.
Put a pan of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
Cook the pasta al dente according to the instructions on the packet. When it’s ready, save a cup of the cooking water and drain.
If the sauce seems dry, add some of the saved pasta cooking water.
Add the drained pasta to the pan with the sauce, mix well and serve immediately with grated pecorino cheese and chopped parsley as required.