Prepare the sauce by combining the oil, the peeled and diced San Marzano tomatoes, the garlic, the slices of sweet pepper, the basil and just a pinch of salt in a low aluminium frying pan.
Cook for about 15 minutes, add the nduja and mix well. Continue cooking for another 3 minutes.
Meanwhile, boil the pasta as usual and drain. Toss the pasta and sauce, mixing well, in the frying pan. Serve with a sprinkling of Pecorino di Crotone cheese and parsley.