Directions

Prep Oven & Equipment

1. Position your oven rack 4 to 6 inches below the broiling element for a conventional or countertop oven. Do not turn on the broiler yet.

Brown the Sausage

1. Heat your ovenproof 12½ x 9 inch Medium Au Gratin dish or 11-inch skillet over medium-high heat.
2. Add the extra-virgin olive oil, then add the sausage in several large pieces. Leave undisturbed for 90 seconds to build a brown crust.
3. Break the sausage into irregular, bite-sized pieces and cook 3 to 4 minutes longer, until nearly cooked through. Avoid pulverizing into tiny crumbs; larger pieces give better texture.
4. If excess fat renders out, spoon off all but 1 tablespoon of fat in the pan.

Bloom Aromatics & Caramelize Tomato Paste

1. Reduce heat to medium. Clear a small space in the pan, add crushed fennel seeds, and stir for 20 seconds until aromatic.
2. Add tomato paste to the same area. Cook for 60 to 90 seconds, smearing against the pan until it turns a deep brick-red colour.
3. Add the chopped garlic cloves and dried oregano. Cook for 30 seconds, stirring constantly, just until fragrant, without letting the garlic brown.

Build & Simmer the Tomato Sauce

1. Pour in the fire-roasted chopped or diced tomatoes with their juices.
2. Scrape the cooking surface thoroughly to release the browned sausage fond and caramelized tomato paste.
3. Add the kosher salt and freshly ground black pepper.
4. Bring to a lively simmer and cook uncovered for 5 to 6 minutes, stirring occasionally. As the tomatoes cook, use the back of a wooden spoon to lightly crush roughly one-third of the tomato pieces, leaving the remainder intact for texture and visual definition.
5. The mixture should become noticeably thicker and saucier while still retaining visible pieces of fire-roasted tomato.

Consistency Check & Add Butter Beans

1. Drag a spatula through the centre of the pan. The sauce should slowly flow back into the path. It should look thick and glossy, not soupy. If it immediately floods back, simmer for another 1 to 2 minutes. If it becomes unusually thick, add 1 to 2 tablespoons of water.
2. Add the drained butter beans and gently fold them through the sauce.
3. Simmer uncovered for 3 to 4 minutes, stirring carefully once or twice, until the beans are heated through and the sauce clings to them. Avoid aggressive stirring so the large butter beans remain intact.

Season & Hold

1. Taste a butter bean together with a piece of sausage and tomato before adjusting the salt. Only add more salt if the complete bite needs it.
2. Stir in the chopped Calabrian chile. Remove the pan from the heat. Hold here before topping with cheese while you make the toasts.

Make Warm Garlic Toasts

1. Turn the broiler to high and preheat fully.
2. Arrange the 8 halves of sourdough bread on a sheet pan; brush both sides lightly with 2 tablespoons extra-virgin olive oil. Broil 1 to 2 minutes per side until golden and crisp around the edges. Immediately rub one side of each hot toast with the cut side of the halved garlic clove. Transfer to a plate or towel-covered basket to keep warm.

Top with Cheese & Broil

1. Scatter grated mozzarella evenly across the pan, leaving small gaps so sauce and beans are visible.
2. Sprinkle Parmigiano-Reggiano over the top, letting the cheese fall along the inside metal edge of the pan to create crispy caramelized perimeter bites.
3. Place pan under the broiler. Broil for 2 to 4 minutes until mozzarella is molten, deeply blistered with brown spots, and bubbling around the edges.

Finish & Serve

1. Immediately after removing from the broiler, scatter over 1 to 2 tablespoons sliced fresh basil, spoon over the remaining 1 teaspoon chopped Calabrian chiles, and drizzle with 1 teaspoon Calabrian chile oil. Serve immediately with warm garlic toasts.