Make this ’nduja pepperonata stew, then check out our 'nduja prawns with focaccia, 'nduja pasta mafalde and more easy 'nduja recipes. Also read our guide on what is 'nduja and where to buy it to get the very best ingredients.


  • 2 tbsp olive oil
  • 4 peppers (a mixture of red, yellow and orange), sliced
  • 2 onions, sliced
  • 1 small red chilli, seeds removed and finely diced
  • 4 garlic cloves
  • 4 thyme sprigs, leaves picked
  • 2 tsp fennel seeds
  • 1 bay leaf
  • 200g ’nduja
  • 500g passata
  • 1 tbsp caster sugar
  • 1 tbsp red wine vinegar
  • 1 mozzarella ball, drained and torn
  • a handful of basil
  • crusty bread, to serve


  • STEP 1

    Heat the oil in a deep frying pan over a medium-low heat and gently fry the peppers and onions with a big pinch of salt for 20-30 mins or until meltingly soft. They should squish to the side of the pan when pressed with a spatula, and have reduced in volume significantly.

  • STEP 2

    Stir in the chilli, garlic, thyme and fennel, then fry for 5 mins until fragrant. Add the bay leaves and ’nduja, and fry for 2-3 mins, breaking the ’nduja up with a spatula until the oil begins to separate from the sausage, then add the passata with 200ml of water, the sugar and vinegar. Bring to a gentle simmer and bubble for 20 mins until thickened and saucy. Season well.

  • STEP 3

    Tear the mozzarella over the stew, scatter with basil and serve with crusty bread.

Check out more easy 'nduja recipes

Prawn Linguine Recipe with ’Nduja


Anna Glover profile
Anna GloverSenior food editor

Goes well with


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