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.
Recent New Recipes
Category Spotlight...
CONDIMENTS AND SAUCES
In this section you'll find a delicious selection of savoury jams, chutneys, relishes, sauces and dressings to go with grilled meat and fish, burgers, sandwiches, toasties and cheese and crackers...and more!!
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
Recipe Collection Spotlight...
6 TASTY TACO RECIPES TO TICKLE YOUR TASTEBUDS!
We LOVE Mexican food...there's quite a few delicious recipes on Felly Bull, so I've picked out 6 tasty taco recipes to tickle your tastebuds!
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
'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.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE