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Fregola with smoky aubergine & nduja

Fregola with smoky aubergine & nduja in two dishes

Fregola with smoky aubergine & nduja

Name: Fregola with smoky aubergine & nduja
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 3 tbsp olive oil; 2 carrots finely chopped; 2 celery sticks peeled and finely chopped; 2 white onions finely chopped; 3 aubergines (about 750g); 3 garlic cloves finely chopped; 1 tsp fennel seeds; 65g nduja; 1 tbsp tomato purée; 175ml red wine; 400ml beef or vegetable stock; 500g fregola; handful of parsley chopped; grated parmesan and cooked kale (optional), to serve

Helena Busiakiewicz

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Serves 6

Easy

Prep: 45 mins

Cook: 1 hr and 30 mins

A star rating of 5 out of 5.2 ratingsRate

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Pack in the flavour and enjoy fregola – a type of pasta from Sardinia – with nduja sausage and aubergines, plus a rich sauce made with red wine

Healthy

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp olive oil
2 carrots

finely chopped
2 celery sticks

peeled and finely chopped
2 white onions

finely chopped
3 aubergines

(about 750g)
3 garlic cloves

finely chopped
1 tsp fennel seeds
65g nduja
1 tbsp tomato purée
175ml red wine
400ml beef or vegetable stock
500g fregola
handful of parsley

chopped
grated parmesan

and cooked kale (optional), to serve

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Nutrition: Per serving

kcal555
fat14g
saturates4g
carbs78g
sugars10g
fibre10g

high
protein19g
salt0.5g

Method

step 1

Heat the oil in a deep flameproof casserole over a medium heat and, once shimmering, cook the carrots, celery and onions for 15-20 mins, stirring often until starting to soften and caramelise.
step 2

Meanwhile, put the aubergines on a tray and slide under a hot grill or on a griddle over a medium-high heat until they have broken down and collapsed, about 20 mins. Leave to cool slightly, then remove the skins and scoop the flesh into the casserole, breaking it up slightly with the spoon as you do. Add the garlic and fennel seeds, and cook for 2-3 mins more until fragrant. Stir in the nduja and tomato purée, and cook for 3-4 mins more until everything is darkened slightly and aromatic.
step 3

Pour in the wine and stock, and simmer for 1 hr 15 mins until thickened and rich.
step 4

About 15 mins before the end of the cooking time, cook the fregola in a pan of boiling salted water following pack instructions. Drain, reserving a large mugful of the cooking water. Add the fregola and reserved water to the aubergine ragu, stirring well to bring the sauce together. Scatter over the parsley and cheese, and bring to the table for everyone to help themselves. Serve with kale, if you like.

Recipe from Good Food magazine, Christmas 2023

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A star rating of 5 out of 5.2 ratings

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