Ingredients:

• 120ml olive oil
• 4 large red onions
• 8 garlic cloves
• 10 large red peppers
• 4 large yellow peppers
• 250g ‘Nduja (soft Calabrian chilli sausage)
• 800g canned chopped tomatoes
• 60ml red wine vinegar
• 1 small bunch fresh basil
• Salt and black pepper to taste

Method:
1.  Slice the onions and peppers into thin strips; finely slice the garlic.

2. In a large heavy-based pan, heat the olive oil over medium heat. Add onions and cook for 8-10 minutes until soft and translucent. Add garlic and cook for 1-2 minutes more.

3. Stir in all the sliced peppers, season lightly with salt, and cook for 15-20 minutes until softened.

4. Stir in the ‘nduja and let it melt into the mixture, coating the vegetables evenly (about 5 minutes).

5. Pour in the chopped tomatoes and vinegar. Bring to a simmer and cook gently for 20-25 minutes, stirring occasionally, until thick and glossy. Adjust seasoning with salt, pepper, and a pinch of sugar if needed.

6. Stir through torn basil leaves just before serving.