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Fill a large pan with cold water, and add salt with abandon.
Peel the potato and cut it into 1cm cubes, then add these to the pan of salted water and bring to a boil.
Pull the leaves off the stalks of the cavolo nero, tear them into smaller pieces, and leave in a colander.
Once the water in the pan has come to a boil, cook the potato cubes for 10 minutes.
Add the pappardelle to the pan; if using finer egg pappardelle, add the cavolo nero to the water first.
Stir the pappardelle and once the water has reached boiling point again, add the cavolo nero.
Set your timer for just under the recommended cooking time on your packet of pasta.
Melt the butter gently in a large pan.
Add the soft, squidgy, spicy ’nduja to the butter and stir to make a sauce.
Scoop out a cupful of pasta cooking water when the pasta is nearly ready, and add about 3–4 tablespoons to the buttery ’nduja.
Once the pasta is done and the cavolo nero is soft, drain both and tip into the ’nduja pan.
Turn everything together carefully, adding more pasta-cooking water as needed to help emulsify the sauce.
Pour over the extra-virgin olive oil, toss again, and serve immediately.