Ricotta & pepper spelt with spicy ’nduja sausages and Tenderstem

Ricotta & pepper spelt with spicy ’nduja sausages and Tenderstem

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Packed full of colour and flavour – this recipe will become your new midweek go-to.

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  • Serves4
  • CourseMain meal
  • Prepare-
  • Cook30 mins
  • Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 1 pack Eat Flexi 12 Spicy Pork & ’Nduja Chipolatas
  • 1 pack LoveLife Quick Cook Italian Spelt
  • 1 pack tenderstem broccoli spears
  • 1 pack sweet & tangy cherry peppers with a creamy ricotta filling


  1. Preheat the oven to 200ºC, gas mark 6. Roast the chipolatas until cooked through with no pink meat, and cook the spelt according to pack instructions (reserve about 50ml spelt cooking water).

  2. Toss the Tenderstem in the drained oil from the peppers and add to the sausage roasting tray 15 minutes from the end of cooking time.

  3. Blitz the peppers in a blender until smooth, then fold through the drained spelt. Add the reserved cooking water to loosen. Season and heat through. Serve with the sausages, broccoli, black pepper and a drizzle of olive oil.

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