How to Make It
In a large, deep skillet, heat the olive oil. Add the sausages and cook over moderate heat, turning, until browned all over and nearly cooked through, about 12 minutes; transfer to a plate.
Add the garlic and crushed red pepper to the skillet and cook until the garlic is lightly browned, about 1 minute. Stir in the roasted red peppers and tomato paste and cook, stirring, for 1 minute. Add the chickpeas with their liquid, the oregano and the sausages, along with any accumulated juices, and season with salt and pepper. Bring to a simmer; cover and simmer over low heat until the sausages are cooked through, about 7 minutes.
Stir the arugula into the skillet and cook until wilted, about 2 minutes. Transfer the sausage and peperonata to a large serving bowl and serve with orzo or crusty bread.