Recipe by Rachael Ray
3 tbsp. olive oil
3 cloves garlic, grated or chopped
2 tbsp. tomato paste
1 rounded tsp. Calabrian chili paste or 1 tsp. crushed red pepper
1/2 cup white wine or chicken stock
1 can (28 oz.) or 1 box (26.46 oz.) chopped or crushed tomatoes (I like Pomì)
A few leaves of basil, torn
12 large roasted red bell peppers packed in water (from two 12-oz. jars), patted dry
About 1 1/2 cups (loosely packed) grated Parmigiano-Reggiano
18 slices hot coppa or capocollo (spicy Italian ham), chopped
12 oz. grated provolone (about 2 1/2 cups)
A handful of fresh flat-leaf parsley, chopped
1. Arrange a rack in the center of the oven; preheat to 450°.
2. In a small Dutch oven or pot, heat the oil, three turns of the pan, over medium. Add the garlic. Cook, stirring constantly, until fragrant, about a 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. Reduce heat to medium-low. Let simmer, stirring occasionally, until the flavors meld, a few minutes more.
3. In a shallow 12- to 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, the remaining ham, and the remaining sauce. Top with the rest of the provolone and Parm. Sprinkle with the remaining parsley. Bake until browned and bubbly, 15 to 20 minutes. Let stand for a few minutes before serving.