First of all, peel the potatoes and cut them into small enough cubes (in order to speed up cooking times).
Put in a saucepan garlic, oil and nduja, so that the garlic becomes golden and the nduja is dissolved.
Add the potatoes and let them flavor for a couple of minutes.
Add water until the potatoes are completely covered and over a couple of fingers, then close with a lid and cook over medium heat for about 20 minutes (the potatoes should be almost, but not completely, cooked).
Add the pasta and cook almost completely, then add salt, add the diced caciocavallo (keep a little to decorate), mix and wait for it to melt.
The pasta and potatoes with nduja are ready, put on plates, decorated with the cheese set aside and served immediately.
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