- 200 gr. short pasta, like penne
- 400 gr. potatoes
- 60 gr. ‘nduja
- 100 gr. Caciocavallo cheese
- 4 tablespoons extra virgin olive oil (EVO)
Peel and cut into pieces the potatoes. If you have few time, cut them into smaller cubes so that they can cook faster. Pour the olive oil in a pot with a deep bottom , preferably cast iron, add the ‘nduja so that it can melt into the cooking liquid. Add the potatoes and cook for few minutes. Add some water so that the potatoes will be completely covered and the water level exceeds that of the potatoes. Cover the pan with a lid, bring to a moderate heat and cook for about 20 minutes, or a little more than the potatoes cooking; taste and season with salt. Add the pasta and cook for 2-3 minutes less than the time indicated on the package. Meanwhile, cut the cheese into cubes. Remove the pot from the heat, add some cheese and let rest for about 5 minutes in the pot. Serve the pasta with potatoes and ‘nduja and add the other cheese set aside to finish each plate.