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

’Nduja pepperonata stew

Published: August 9, 2022 at 11:24 am
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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
Nutrition: Per serving
low inkcal369

Make this ’nduja pepperonata stew, then check out our 'nduja prawns with focaccia, 'nduja pasta mafalde and more easy 'nduja recipes.


  • 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

Goes well with


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