Categories: Pasta
Ingredients
- Sauce:
- 3 tbsp. olive oil
- 3 garlic cloves, grated or chopped
- 2 tbsp. tomato paste
- 1 tsp Calabrian chili paste
- 1/2 cup white wine
- 28 oz. can crushed tomatoes
- A few leaves of basil, torn
- Casserole:
- 12 large roasted red bell peppers packed in water (from 2 12-oz. jars), patted dry
- 1 1/2 cups grated Parmigiano-Reggiano
- 18 slices hot coppa or capocollo, chopped
- 12 oz. grated provolone
- Handful of fresh flat-leaf parsley, chopped
Directions
-
Arrange a rack in the center of the oven; preheat to 450.
-
In a small Dutch oven or pot, heat the oil over medium. Add the garlic. Cook, stirring constantly, until fragrant, about 1 minute. Add the tomato paste and chili paste. Cook, stirring constantly, until slightly darker in color, about a minute more. Add the wine, then the tomatoes and basil and bring to a bubble.
-
In a shallow 12-14-inch long baking dish, layer a third of the sauce, half of the peppers, a third of the Parm, 9 slices of ham, half of the provolone, and half of the parsley. Continue building the casserole with the remaining peppers, half of the remaining Parm, remaining ham and remaining sauce. Top with the rest of the provolone and Parm. Sprinkle with the remaining parsley. Bake until browned and bubbly, 15-20 minutes. Let stand for a few minutes before serving.