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’Nduja pepperonata stew

An oven dish flled with a red stew, topped with torn mozzarella next to a basket of bread

’Nduja pepperonata stew

Name: ’Nduja pepperonata stew
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 6
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

Anna Glover

Published: August 9, 2022 at 11:24 AM

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Serves 6

Easy

Prep: 35 mins

Cook: 1 hr

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Slow-cooked peppers have such a mild sweetness and pleasing texture. When paired with spicy sausage and creamy mozzarella you get one-pan perfection – just serve with some crusty bread or buttered orzo

Freezable

Gluten free

Low calorie

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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. For more veggie inspiration, try our slow cooker winter vegetable stew and vegan stew.

Ingredients

Nutrition

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

Nutrition: Per serving

kcal369

low
fat25.5g
saturates9.9g
carbs26.3g
sugars23.4g
fibre9.1g
protein10.8g
salt1.5g

Method

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

Authors

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Anna GloverSenior food editor

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