Sunday, May 28, 2006

Italian Sub Stoup and Garlic Toast Florets

From Rachael Ray: 365 No Repeats

2 Tbsp extra virgin olive oil-EVOO (twice around the pan)
3/4 lb (3 links) hot or sweet Italian sausage, removed from casings
1/4 lb piece pepperoni, diced
1 ham steak, 1/2 to 3/4 lb, diced
1 green bell pepper, cored, seeded, quartered and sliced
1 medium yellow onion, quartered and sliced
1 28oz can diced tomatoes
salt and fresh ground black pepper
6 C chicken stock or broth
1 C gemelli pasta or other shaped pasta

1/4 C EVOO
3 large garlic cloves, cracked from skins
5 C crusty bread, cubed
1 tsp crushed red pepper flakes
1/2 tsp dried oregano
1/2 C grated Parmigiano-Reggiano (a couple handfuls)

4 C arugula (2 bunches) trimmed and coarsely chopped

Place a soup pot on the stove top and preheat to medium high. Add the EVOO and the sausage. Brown and crumble the sausage, drain off excess fat if necessary, then add the pepperoni and ham. Cook for 2 minutes, then add the bell peppers and onions and cook for 2-3 minutes more. Add the tomatoes and season with salt and pepper. Add the stock and bring to a boil. Stir in the pasta and cook 8 minutes.

While the pasta cooks, heat the 1/4 cup EVOO in a large skillet over medium heat. Add the garlic and cook for 1 minute. Add the bread cubes, toss, and toast for 5-6 minutes. Season toasty cubes with red pepper flakes, oregano, and grated cheese.

Stir the arugula into the stoup just before you serve it. Float several bread cubes in each bowl.

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