Bring a pot of water to a boil and season with salt. Heat your biggest frying pan over a medium high heat.

Thinly slice the onions, garlic and chilli. Meanwhile, halve the cherry tomatoes using a couple of small plates. Add a handful of tomatoes to the bottom plate and place the second, facedown over the tomatoes. Run a bread knife through the middle, halving all the tomatoes at once.

Drop your rigatoni into the pan of boiling water and cook according to the pack instructions.

Add the garlic, onion and chillies to the pan and cook for 2-3 mins over a high heat with a glug of oil. Scoop in the ‘nduja and cook for 1-2 mins until melted.

Add the tomatoes and stir them through, keep the heat high. Season with salt and add a ladle of water from the pasta pot. Bring to a boil and cook for 4-5 mins while the pasta finishes cooking.

Transfer the pasta to the sauce and grate in the vegetarian parmesan. Stir through the half of the basil leaves and vinegar to finish. Garnish with remaining basil.