Italian Sub Stoup and Garlic Toast Floaters
DeAnna Eklund
ingredients
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus 1/4 cup for croutons
- 3/4 pound, 3 links, hot or sweet Italian sausage, split and meat removed from casing
- 1/4 pound piece stick pepperoni, diced
- 1 ham steak, diced (about 1/2 to 3/4 pound)
- 1 green bell pepper, seeded, quartered and sliced
- 1 medium yellow onion, peeled, quartered and sliced
- 1 (15-ounce) can diced tomatoes
- Kosher salt and freshly ground black pepper
- 6 cups chicken stock
- 1/2 pound gemelli pasta or other short-cut pasta
- 5 cups cubed crusty bread
- 3 large cloves garlic, cracked from skin
- 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried oregano
- 2 bunches arugula, trimmed and coarsely chopped (about 4 cups)
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