Very finely dice the onion, carrot and celery.

Heat the olive oil in a large saucepan. Add the diced veg and sprig of rosemary and cook over a medium heat for 15 mins until softened, adding a splash of water if they start to stick.

Add the ’nduja to the pan along with the tomato purée. Cook, stirring, for 2 mins until the ’nduja has released its oil and the mixture has darkened.

Halve the cherry tomatoes and add to the pan: cook for 5 mins, squishing them up with the back of your spoon to break them down.

Add the chicken stock, then top it up with another 500ml of water. Bring it to a simmer, then season to taste with salt.

Drain the cannellini beans, then tip these into the pan along with your pasta. Simmer for 5 mins.

Meanwhile, tear the stalks away from the cavolo nero leaves and discard them. Tear the leaves into rough pieces. Once the 5 mins are up, add the cavolo nero leaves to the pan. Simmer for another 3 mins.

Check that your pasta is tender, then adjust the seasoning with salt and pepper. Spoon into bowls then grate over the Parmesan to serve. Enjoy!