-
1
Combine the semolina and lukewarm water. Knead firmly for 10–12 minutes until the dough is very smooth, elastic and no longer sticky. Wrap and rest for 30 minutes at room temperature. The dough is ready when a pressed thumb-print springs back cleanly.
-
2
Pull a walnut-sized piece of dough and roll it by hand into a thin rope, roughly 5 mm in diameter. Lay the rope diagonally across a ferretto (or thin metal knitting needle) and press firmly while rolling the ferretto back and forth under your palm to twist the dough tightly around the stick. Slide the formed fileja off. Repeat with the remaining dough. A loose twist will uncoil during cooking — the spiral groove must be distinct and firm to the eye.
-
3
Bring a large pot of well-salted water to a rolling boil. Add the fileja and cook until al dente, 6–8 minutes depending on thickness. Reserve 120 ml of pasta cooking water before draining.
-
4
This is where the dish lives or dies: set a wide pan over low to medium-low heat — the pan must be warm, not hot. Add the 'nduja and press it gently with a wooden spoon. The sausage will begin to melt into the pan, releasing a vivid orange-red fat. Do not raise the heat. The sauce is ready when the 'nduja has dissolved completely into a smooth, glossy, uniformly orange emulsion — no dry solids, no separated oil.
-
5
Add the chopped sun-dried tomatoes to the melted 'nduja and stir to combine. Add the drained fileja directly to the pan with a splash of the reserved pasta water. Toss over gentle heat for 2 minutes until every piece of pasta is coated in the orange 'nduja fat and the sauce clings without pooling at the base of the pan.
-
6
Remove from heat. Tear fresh basil over the pasta and serve immediately on warm plates. The basil should retain its green colour and fragrance — an aromatic contrast to the deep, spiced sauce.