Ingredients 1 28-ounce can whole peeled tomatoes 2 tablespoons extra-virgin olive oil, more for serving 1/4 Nduja sausage without skin, diced 3 cloves garlic, chopped 1/4 Vidalia Spanish onion chopped 6 fresh basil leaves, torn kosher salt to taste 1 pound bucatini or spaghetti, cooked until al dente 3 tablespoon finely chopped fresh parsley grated aged Parmigiano Reggiano for serving 2 hard-boiled Madura Farm chicken eggs, chopped Method Purée the tomatoes to a smooth, creamy consistency in...
