Chop the Onion into large chunks and chuck into an oven proof frying pan on a medium to high heat.
Add a splash of Olive Oil and season.
Pop in the Cherry Tomatoes.
Take a bulb of Garlic and remove between 3-6 cloves.
Throw the whole cloves into the pan, but, do not remove the skins otherwise they will burn.
Fry the ingredients on the hob for 5 minutes to get some heat in the pan then transfer the pan into the oven, preheated to 180 degrees.
Roast the Onion, Tomatoes and Garlic for about 35 minutes until the Onion is caramelised, the Garlic is roasted and soft and the Tomatoes have broken down.
Then, return the pan to the hob on a medium to high heat, add a good splash of Lemon juice and 2 Tbsp of Nduja paste.
Fry off the Nduja for about 5 minutes and leave to slightly cool down before pouring the ingredients out into a blender.
Add around 3 Tbsp of Mascarpone Cheese, a splash of Olive Oil and blend until smooth and thick.
Give the sauce a taste and add Salt to season.
Give the sauce one last blitz, and next the Pasta.
Pop a sauce pan of heavily Salted water on to a high heat.
Once the water is boiling add the dried Linguine and cook for 2 minutes less than the cooking time on the packet.
While the Pasta cooks take a handful of fresh Basil and Parsley, finely dice and set aside ready to finish the dish.
Once the Pasta is perfectly el dente drain off the Linguine, but keep the Pasta water.
Chuck the Pasta into a high walled frying pan with a few Tbsp of the sauce and toss together.
Add a good splash of the Pasta water and toss together until you have a thick, creamy and indulgent sauce.
Add a generous handful of the fresh herbs and mix them into the Pasta.
Finish with a nice grating of Parmesan Cheese, and serve.
