Steps

1. Boil water in a pot and start cooking the short pasta (100g). Cooking time is approximately 11 minutes.
   🕒 02:33
2. Heat olive oil (to taste) in a frying pan, add the finely chopped onion (1 pc), and sauté until softened.
   🕒 02:38
3. Add the cut soft salami (to taste) to the sautéed onions.
   🕒 03:42
4. Add the nduja (to taste) and sauté, mashing the soft salami until it forms a paste.
   🕒 03:54
5. Add red wine (100cc) and let the alcohol evaporate.
   🕒 05:30
6. Add the entire canned tomatoes (1 can) and a little water, then simmer the tomato-based sauce.
   🕒 05:43
7. Taste the sauce and add salt (to taste) if needed. Add cheese (to taste) (like Parmesan) and mix. The key here is to adjust the amount of salt since the nduja and soft salami already contain salt.
   🕒 06:00
8. Add the cooked short pasta to the sauce and mix well.
   🕒 08:01
9. If necessary, add a little pasta cooking water to adjust the sauce consistency.
   🕒 08:19
10. Crack 2 eggs into the sauce and cover the pan to cook the eggs with residual heat.
    🕒 08:24
11. Garnish with cheese (to taste) and chopped parsley (to taste) to finish. The key here is that the creaminess of the eggs perfectly complements the spiciness of the nduja, creating a rich flavor.
    🕒 09:16