Serves: 4
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes


  • 1 400g Live & Fresh Goolwa PipiCo Pipis and juice from the pack
  • 200ml fish stock
  • 150ml ‘nduja sauce
  • Chopped parsley


‘Nduja sauce

  • 1 tablespoon extra virgin olive oil
  • 2 shallots, thinly sliced
  • Pinch of salt
  • 500g good quality passata
  • 70g ‘Nduja 




‘Ndjua sauce

  1. In a large pan, heat olive oil over medium heat until shimmering. Add shallots, season lightly with salt, and cook, frequently stirring with a wooden spoon, until shallots are softened but not browned.
  2. Add passata, bring to a simmer, season lightly with salt, and cook, occasionally stirring, until the sauce thickens.
  3. Add ‘nduja, and use a wooden spoon to break it up and stir it into the sauce.


‘Ndjua pipis

  1. Heat saucepan, add pipis and fish stock.
  2. Cover with a lid and shake for approximately 4 minutes or until pipis pop open.
  3. Strain and reserve the liquid.
  4. Return the saucepan to heat and add reserved cooking liquid – you may not need all the liquid.
  5. Bring to a simmer.
  6. Whisk in the ‘nduja sauce and simmer for 1 minute.
  7. Stir in pipis and chopped parsley.