Heat a medium saucepan over heat, add the oil and heat through. Add the shallot and sauté, stirring occasionally until the shallots are soft, about 5 minutes. Add the garlic and sauté until fragrant, about 30 seconds.
Stir in the tomato paste followed by the peeled tomatoes. Simmer until the tomatoes start to break down, about 20 minutes.
Remove from heat and add to a blender. Blend until the tomatoes are smooth then return to the pot and simmer over medium-low heat for about an additional 15 minutes.
Then add the nduja, stirring with a wooden spoon and breaking up any large pieces until dissolved into the sauce. Season to taste with salt.
Bring a large pot of salted water to a boil over medium high heat. Pour in the pasta and cook, stirring occasionally, until al dente, about 8 to 10 minutes. Reserve 1 cup of the cooking liquid then drain the pasta and return to the pot.
Stir ½ cup of the pasta cooking water into the sauce followed by the Parmesan cheese.
Ladle the sauce over the pasta, adding more pasta cooking water if needed.
Serve immediately topped with basil and additional Parmesan cheese.