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Sausage and Broccoli with Pepperoncini Sauce

10

Make pizza the next day with the leftover meat and vegetables.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Bryan Gardner

Source: Martha Stewart Living, December/January 2015

Ingredients

  • 2 heads broccoli (about 2 1/2 pounds), cut into large florets
  • 1/4 cup extra-virgin olive oil
  • Coarse salt
  • 8 links sweet Italian sausage (about 2 pounds)
  • 4 cloves garlic, thinly sliced
  • Large pinch of red-pepper flakes
  • 1/2 cup jarred sliced pepperoncini rounds, plus 1/4 cup pickling liquid
  • 2 1/2 cups low-sodium chicken broth
  • 2 cans (15.5 ounces each) cannellini beans, rinsed and drained
  • Basic Polenta (Soft or Set), for serving

Directions

  1. Preheat oven to 425 degrees. On 2 rimmed baking sheets, toss broccoli with 3 tablespoons oil and salt. Roast until tender and browned in spots, tossing, and rotating sheets once, 20 to 25 minutes.

  2. Meanwhile, heat remaining 1 tablespoon oil in a large straight-sided skillet over medium-high heat. Cook sausage until browned on all sides, about 10 minutes. Remove and cut into 1/2-inch pieces.

  3. Reduce heat to medium. Add garlic and pepper flakes; cook, stirring, 30 seconds. Add pickling liquid, broth, and beans; bring to a boil. Cook, mashing some beans with the back of a spoon, until slightly thickened, 5 minutes. Remove from heat; add pepperoncini. Reserve half of all for next day; serve remainder with polenta.

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