Pour the olive oil into a large casserole dish that has a tight-fitting lid. Put the pan over a medium heat and, once the oil is shimmering, tip in the red onion and garlic. Cook for 10 mins, stirring regularly, until the onion is softening and turning golden at the edges.

Stir in the nduja, letting it caramelise with the onions and garlic for a few minutes before stirring in the green olives and tomatoes. Season well with salt and pepper. Cook for an additional 5-6 mins, until the tomatoes blister and begin to break down.

Lay the pasta on top of the sauce, then pour in the vegetable stock. Bring to the boil, then reduce to a simmer and put the lid on. Leave to cook for 15 mins, stirring well after 5 mins.

When the pasta is al dente, stir in the mascarpone and parmesan. Season to taste, then serve with more parmesan scattered on top.