I found this 'nduja pepperonata stew recipe on the Olive magazine website when I was searching for one pot recipes. There's a few recipes with 'nduja in them on Felly Bull and I really liked the look and sound of this one.
The peppers are cooked slowly which results in a mild sweetness. Add spicy Italian sausage and creamy mozzarella, and it's a delicious rich combination.
Enjoy with crusty bread or buttered orzo...or both!
Tips
- Alternative serving suggestion: this would be great served as part of an Italian 'tapas' selection when entertaining, with a large basket of crusty bread.
- This ‘nduja pepperonata stew recipe is easily adapted if you’re cooking for less or more people.
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How to make this 'Nduja Pepperonata Stew
Ingredients
- 2 tbsp olive oil
- 4 peppers (a mixture of red, yellow and orange), deseeded and sliced
- 2 onions, sliced
- salt
- 1 small red chilli, seeds removed and finely diced
- 4 cloves garlic, crushed
- 4 thyme sprigs, leaves picked
- 2 tsp fennel seeds
- 1 bay leaf
- 200g ‘nduja
- 500g passata
- 200ml water
- 1 tbsp caster sugar
- 1 tbsp red wine vinegar
- salt and freshly ground black pepper
- 1 ball mozzarella, drained and torn
- a handful of fresh basil leaves
To serve:
- crusty bread
- buttered orzo pasta (optional)
Instructions
- Heat the oil in a deep frying pan over a medium to low heat and gently fry the peppers and onions with a big pinch of salt for 20 to 30 minutes or until meltingly soft. They should squish to the side of the pan when pressed with a spatula and have reduced in volume significantly.
- Stir in the chilli, garlic, thyme and fennel seeds, then fry for 5 minutes until fragrant. Add the bay leaf and ’nduja, and fry for 2 to 3 minutes, 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 minutes until thickened and saucy. Season well, to taste.
- Scatter the torn mozzarella over the stew, along with the basil leaves and serve with crusty bread.
Serving Suggestions
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'Nduja Pepperonata Stew
Ingredients
- 2 tbsp olive oil
- 4 peppers (a mixture of red, yellow and orange) deseeded and sliced
- 2 onions sliced
- salt
- 1 small red chilli seeds removed and finely diced
- 4 cloves garlic crushed
- 4 thyme sprigs leaves picked
- 2 tsp fennel seeds
- 1 bay leaf
- 200 g (7.1 oz) ‘nduja
- 500 g (2 cups) passata
- 200 ml (⅞ cup) water
- 1 tbsp caster sugar
- 1 tbsp red wine vinegar
- salt and freshly ground black pepper
- 1 ball mozzarella drained and torn
- a handful of fresh basil leaves
To serve:
- crusty bread
- buttered orzo pasta (optional)
Instructions
- Heat the oil in a deep frying pan over a medium to low heat and gently fry the peppers and onions with a big pinch of salt for 20 to 30 minutes or until meltingly soft. They should squish to the side of the pan when pressed with a spatula and have reduced in volume significantly.
- Stir in the chilli, garlic, thyme and fennel seeds, then fry for 5 minutes until fragrant. Add the bay leaf and ’nduja, and fry for 2 to 3 minutes, 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 minutes until thickened and saucy. Season well, to taste.
- Scatter the torn mozzarella over the stew, along with the basil leaves and serve with crusty bread.
Notes
- Alternative serving suggestion: this would be great served as part of an Italian 'tapas' selection when entertaining, with a large basket of crusty bread.
- This ‘nduja pepperonata stew recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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