Baked “Pizza” Pasta with Soppressata

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With chopped soppressata, gooey mozzarella cheese, and a drizzle of hot honey, this pizza-style pasta bake made with grattini is comforting and delicious.

Justin Chapple

Updated on July 20, 2023

Tested by

Food & Wine Test Kitchen

Baked “Pizza” Pasta with Soppressata — Photo:
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

Active Time:

40 mins

Total Time:

1 hr 5 mins

Servings:

4 to 6

Inspired by soppressata and hot honey pizza, this baked fresh egg pasta dish starts with a harissa- and soppressata-laced tomato sauce. Using chopped soppressata in the sauce and sliced on top gives you a double dose of flavor. Lots of low-moisture mozzarella yields a gooey interior and well-browned top. Don’t have a 12-inch oven-and broiler-proof skillet? Transfer the mixture to a 9- x 13-inch broiler-safe baking pan before baking and broiling in step 4. Harissa is available at most grocery stores or online at nyshuk.com.

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Ingredients

4 ounces soppressata
1/4 cup extra virgin olive oil
2 tablespoons unsalted butter
2 medium (2-ounce) shallots, sliced (about 1 cup)
4 large garlic cloves, sliced (about 3 tablespoons)
2 tablespoons chopped fresh oregano
1 teaspoon kosher salt, divided
1/2 teaspoon crushed red pepper, plus more for garnish
1/4 teaspoon black pepper
1/4 cup harissa
1/4 cup tomato paste
1/4 cup dry white wine
1 pint cherry or grape tomatoes
12 ounces Grattini (Grated Egg Pasta) (see Note)
1 1/2 cups unsalted chicken broth
1 (14-ounce) can no-salt-added chickpeas, drained and rinsed
12 ounces low-moisture whole-milk mozzarella cheese, shredded (about 3 cups), divided
Small basil leaves and hot honey, for garnish

Directions

Preheat oven to 425°F with rack 8 inches from heat. Finely chop half of the soppressata; very thinly slice remaining soppressata into thin rounds. Set aside. Cook oil and butter in a 12-inch broiler-safe skillet over medium until butter is melted and bubbling, 1 to 2 minutes. Add finely chopped soppressata, shallots, garlic, oregano, 1/2 teaspoon salt, crushed red pepper, and black pepper. Cook, stirring occasionally, until soppressata is rendered and shallots are softened, about 3 minutes. Add harissa and tomato paste; cook, stirring constantly, until sizzling and evenly combined, about 2 minutes. Add wine; cook, stirring and scraping up any browned bits from bottom of skillet, until nearly evaporated, about 1 minute. Stir in tomatoes. Transfer skillet to preheated oven, and roast until tomatoes start to burst, about 10 minutes.
Meanwhile, bring a large saucepan of salted water to a boil over high. Stir in grattini. Cook, undisturbed, until just al dente, 4 to 5 minutes. Drain pasta well, and spread on a large rimmed baking sheet; let cool slightly, about 5 minutes.
Remove skillet from oven, and return to stovetop; do not turn oven off. Stir broth and chickpeas into mixture in skillet; bring to a simmer over medium. Stir in remaining 1/2 teaspoon salt. Gradually fold in cooked pasta and half of the shredded cheese (about 1 1/2 cups). Sprinkle pasta with remaining 1 1/2 cups cheese; arrange sliced soppressata over cheese.
Return skillet to oven, and bake at 425°F until cheese is melted and bubbly, 15 to 20 minutes. Increase oven temperature to broil (do not remove skillet from oven); broil until cheese is golden brown, 2 to 4 minutes. Remove skillet from oven; let cool slightly, about 10 minutes. Garnish with crushed red pepper, basil leaves, and hot honey.