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