Pickle the chicken and refrigerate it with a little guindilla in a saucepan with 4 tablespoons of vinegar on low heat. Add the short cart to the trocitos and brown it. Add the beans, pour medium pot of hot water, let it evaporate and continue cooking for another 5 minutes.

Clean the tomatoes, remove the seeds and the water and cut into cubitos. Add them at the same time with some chopped albacore beans and reduce the sauce for a few more minutes. Adjust the salt and the sauce.

Cook the pasta in salted water, cook it until al dente (to the point) and sauté it in the pan with the seasoning in a medium jar of cocción water.

Add the cured spicy Provolone Valpadana PDO to the top and serve.