Italian Sub Stoup and Garlic Toast Floaters

extra-virgin olive oil, 2 turns of the pan, plus 1/4 cup for croutons

pound, 3 links, hot or sweet Italian sausage, split and meat removed from casing

piece stick pepperoni, diced

ham steak, diced (about 1/2 to 3/4 pound)

green bell pepper, seeded, quartered and sliced

medium yellow onion, peeled, quartered and sliced

diced tomatoes

Kosher salt and freshly ground black pepper

chicken stock

gemelli pasta or other short-cut pasta

cubed crusty bread

large cloves garlic, cracked from skin

grated Parmigiano-Reggiano, a couple of handfuls

crushed red pepper flakes

dried oregano

bunches arugula, trimmed and coarsely chopped (about 4 cups)