Fusilli alla rabiatta

Place the peeled and quartered onion in the mixing jar, together with the peeled garlic. Blend on speed 4, 20 seconds.
Add the oil and cook on speed 1, 120 degrees, 5 minutes.
Cut the tomatoes in half and remove the seeds. Add them to the onion and cook on speed 4, 120 degrees, 6 minutes; with the lid of the jar half-covered so that the water in the tomatoes can evaporate better. Place the steam basket on top so that it does not splatter.
Season with salt, pepper and sugar.
Add the chilli and parsley.
Select “sauce”, speed 4, 90 degrees, 2 minutes.
Remove the sauce from the jar and set aside.
Carefully place the blade guard in the clean jar.
Fill with 1l of water. Season with salt and a dash of oil.
Heat on speed 0, 120 degrees, 5 minutes.
Add the fusilli through the lid aperture. Cook at speed 0, 100 degrees, for the time indicated on the packet.
When the pasta is boiled, drain it with the steamer basket and, without passing it through water, mix it with the sauce. If necessary, heat on speed 0, 90 degrees.
Serve the fusilli with the grated pecorino and some chopped basil leaves on top.

Rabiatta sauce is spicy. I advise you to moderate the amount of chilli in the sauce if you are not very used to this flavour.
Fresh chilli peppers are hotter than dried chilli peppers. If you only have fresh chillies, toast them a little in a frying pan without oil.
Whether fresh or dried, the spiciest part of the chilli are the seeds so if you want to avoid excessive spiciness, you should remove them.
Once you have handled the chilli peppers, wash your hands thoroughly: if you touch your eyes without washing them, they will sting badly. In this case, the best relief is milk.
You can grate the cheese in the mixing jar: cut it into small pieces and select speed 8, 2 minutes.