Pasta with Nduja, Cacio Ricotta, Potatoes and Savoy Cabbage

Method

1. Prepare the vegetables: take the outer leaves of the savoy cabbage, wash them thoroughly. Peel the potatoes and cut them into small cubes.
2. Bring a pot of salted water to a boil. Add the potato cubes and cook for about 10 minutes.
3. Add the fusilloni pasta to the same pot and continue cooking.
4. Meanwhile, cut the cabbage into strips and add it to the pasta pot. Cook without a lid to keep the green color.
5. In a separate pan, heat extra virgin olive oil. Add the sliced leek and cook gently until soft.
6. Add chopped chili peppers (red and green) and sauté briefly.
7. When the pasta and vegetables are al dente, drain them, reserving some cooking water. Transfer to the pan with the leek and chili.
8. Add the 'nduja to the pan and let it melt slowly over low heat, stirring to create a creamy sauce. Add a splash of cooking water if needed.
9. Remove from heat and add the cacioricotta cheese, stirring until creamy and well combined.
10. Serve immediately, drizzle with a little extra virgin olive oil and enjoy.