Mix the cavatelli ingredients in a bowl to form a dough and rest in the fridge for one hour.
Roll the dough into batons, cut into 1cm pieces, and shape into small shells using a knife.
Bring the chicken stock to a boil in a saucepan.
Render the 'nduja fat in a pan, then sauté the onion, celery, carrot, chilli, and garlic until soft.
Add beans and enough stock to cover, cook for 10 minutes, then mash one third of the beans back in.
Stir in the tomatoes and tomato purée, cook for two minutes, and season with salt and pepper.
Cook 150g of the pasta in the boiling stock for 8-10 minutes.
Drain the pasta and combine with the beans and some stock to achieve a thick consistency.
Garnish with basil, sorrel, and a drizzle of extra virgin olive oil.