Get your rigatoni on to boil in a large pan of salted water. Cook until al dente.

Set a large frying pan over medium-high heat. Dice your aubergine into roughly 2cm squares. Roughly chop your mint.

Add your aubergines to the pan with a good pinch of salt and keep them moving. Fry for about 3 mins.

Once the aubergine has taken on some colour, add the ‘nduja and a splash of the pasta cooking water. Mix well.

Now, add the oregano and a good drizzle of olive oil, mix again and cook for another couple of mins.

Finally, drain your pasta (reserving a little pasta water) and add to the pan with the aubergine. Keep mixing over a medium heat until you have a thick glossy sauce, adding splashes of pasta water where necessary.

Finally, add a handful of mint and a big squeeze of lemon juice. Plate up and top with grated pecorino, if you like. Serve and enjoy.