Bring a large pot of water to a full rolling boil and add the 8g of fine sea salt. Add the rigatoni and cook, stirring occasionally to prevent the tubes from sticking together, until exactly 1 minute shy of the package directions' al dente time. The pasta finishes cooking in the sauce during the tossing step — pulling it 1 minute early accounts for this carry-over and produces correctly textured pasta rather than over-cooked, slightly soft rigatoni by the time the dish is plated. Before draining, reserve 50ml of the starchy pasta cooking water. This is a smaller reserve than most pasta dishes in this collection because the mascarpone provides significant sauce body independently — the pasta water is needed primarily for the sauce-finishing toss rather than as the primary emulsifying agent. Drain without rinsing.

Heat a large, deep skillet over medium heat. Add the 60ml of olive oil and the thinly sliced garlic simultaneously — starting in oil that is not yet at high temperature gives the garlic the 1–2 minutes it needs to reach pale golden without burning. Cook, stirring occasionally, for 1–2 minutes until the garlic is fragrant and shows lightly golden edges. Add the 180g of 'nduja to the pan, breaking it into rough pieces with a wooden spoon as it goes in. Allow it to sizzle for 2–3 minutes, stirring frequently and continuing to break it down with the spoon. This is the defining technique step of the recipe and the one that makes 'nduja specifically extraordinary as a pasta ingredient. Unlike conventional sausage or guanciale, which render fat while remaining structurally intact, 'nduja is soft enough to fully disintegrate during heating — its fat and water content separate and the solids break down completely into the surrounding olive oil. The result is a vivid, deeply red, visibly glossy oil infused with 'nduja's concentrated pork fat, Calabrian chili heat, and smoky, fermented spice compounds. This enriched, spiced oil becomes the flavour carrier for everything added subsequently — every component of the sauce is cooked in 'nduja-infused oil, meaning its character permeates the entire dish rather than being one ingredient among many. After 2–3 minutes the 'nduja should have fully melted into the oil, producing a deeply reddish-orange, glossy, aromatic mixture with no large solid pieces remaining.

Increase the heat to medium-high and pour in the 150ml of dry white wine. The wine will bubble vigorously on contact with the hot 'nduja-infused oil — this is correct and expected. Allow it to bubble for 2 minutes without stirring initially, then scrape the bottom of the pan to incorporate any caramelised garlic and 'nduja bits. The alcohol evaporates during this vigorous reduction, leaving the wine's fruity acidity and depth as its flavour contribution. The wine deglaze is important for two reasons beyond flavour: it dissolves any 'nduja solids that have caramelised against the pan surface into the sauce, and it dilutes the intensity of the 'nduja-infused oil slightly, tempering its heat to a more manageable level before the tomatoes are added. Once reduced by approximately half, add the 400g of hand-crushed San Marzano tomatoes with all their juices. Hand-crushing — squeezing each whole tomato directly over the pan — produces a varied texture with some identifiable tomato pieces and some sauce, more visually interesting and texturally engaging than uniformly pre-crushed tomatoes. Reduce the heat to medium-low and simmer uncovered for 8–10 minutes, stirring occasionally, until the sauce has thickened slightly and become rich, glossy, and cohesive — the tomato solids and the 'nduja-infused oil should look unified rather than separated.

Add the drained rigatoni directly to the sauce along with the 50ml of reserved pasta water. Toss vigorously over medium heat for 1–2 minutes — turning the rigatoni through the sauce continuously to coat every external surface and ensure the sauce penetrates into the hollow centres of each tube. The rigatoni finishes cooking during this tossing and the pasta's surface starch releases slightly into the sauce, thickening and enriching it further. Rigatoni is specified rather than spaghetti or linguine for this sauce specifically because its ridged exterior and hollow interior both function as sauce-capture surfaces — the ridges hold the chunky, slightly coarse 'nduja tomato sauce on the exterior, while the hollow centres trap the sauce inside, producing a bite where you taste the sauce from outside and inside simultaneously. Bronze-die extruded rigatoni, with its rough, porous surface, captures the sauce even more effectively than smooth Teflon-die pasta.

Remove the pan from the heat completely. Add the 120g of mascarpone and 50g of the finely grated Pecorino Romano. Toss continuously — lifting the rigatoni from the bottom and folding it over the top in a circular motion — until the mascarpone melts completely into the sauce. The mascarpone's fat and protein melt smoothly into the warm sauce at this off-heat temperature, creating a creamy, slightly thickened coating that envelops every grain of the sauce without breaking into separated fat and water. The combination of mascarpone and Pecorino Romano is the specific pairing that makes this finish work: the mascarpone provides the smooth, rich, slightly sweet dairy creaminess; the Pecorino provides the sharp, salty, assertive flavour that prevents the mascarpone from making the sauce feel heavy and one-dimensionally rich. The two together produce the luxurious coating consistency that is the dish's textural signature — thicker and creamier than a simple tomato sauce, more structured and less heavy than a standard cream sauce. Season with the 3g of freshly ground black pepper. Taste carefully before adding any additional salt — the 'nduja, Pecorino Romano, and pasta water together typically provide sufficient salt. Add the torn basil leaves and roughly chopped parsley and toss gently for 10 seconds — the residual heat wilts the basil slightly while keeping it bright green rather than dark.

Divide immediately among four warm shallow bowls — warmed bowls maintain the mascarpone's creamy consistency significantly longer than room-temperature crockery. Scatter the remaining 50g of finely grated Pecorino Romano over each bowl. Drizzle a small amount of your best extra-virgin olive oil over each portion — the raw oil's fresh, fruity character provides a top note that the cooked oil in the sauce does not. For those who specifically want more heat, scatter the optional 2g of additional red pepper flakes over the surface. Serve immediately.