200 grams of pasta (short), 400 grams of potatoes, 60 grams of nduja, 100 grams of caciocavallo, 4 tablespoons of extra virgin olive oil, salt to taste.
Peel the potatoes and cut them into cubes. Add oil in a saucepan, light the flame and add the nduja. Let it melt. Then add the potatoes. Once seasoned, add the water so that it covers the potatoes with at least two fingers and cover with a lid. Cook over medium heat. Halfway through cooking the potatoes, taste the sauce and add salt if necessary. Add the pasta and cover. It is important not to finish cooking the pasta with a burning flame: it is advisable to turn off the heat a couple of minutes before the cooking is finished and let the cooking finish with the flame out. Meanwhile, cut the caciocavallo into cubes. Add a good part of it to the pasta before it finishes cooking, turn off the heat and cover. Wait about five minutes, then serve and decorate with the remaining caciocavallo.