Baked “Pizza” Pasta with Soppressata

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 11/2 cups). Sprinkle pasta with remaining 11/2 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.